Cran-raspberry Sherbet Salad Mold

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 (3 ounce) boxes raspberry jell-o gelatin (or use cran-raspberry flavor)
• 1 1/2 cups boiling water
• 1 (16 ounce) can jellied cranberry sauce
• 1 pint raspberry sherbet, well softened (see note below)
• 1 tablespoon lemon juice
• fresh raspberry
• mint sprig

Recipe

• 1 in a large bowl, pour in both boxes of jello into boiling water, stir to dissolve.
• 2 stir in sherbet until sherbet dissolves.
• 3 stir in cranberry sauce and blend until mixture is smooth.
• 4 refrigerate for 30-45 minutes or until it starts to thicken.
• 5 stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. if you don't have a ring mold, just pour it into a nice glass bowl.
• 6 refrigerate until firm.
• 7 transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• 8 ***note: to soften sherbet, i take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.