A Sure Bet Cran - Raspberry Mold

Ingredients

• 2 packages (3 ounces each) raspberry gelatin
• 1 1/2 cups boiling water
• 1 can (14 ounces) jellied cranberry sauce

• Perry's Raspberry Sherbet (2 cups), softened
• 1 tablespoon lemon juice
• Cranberries, raspberries, orange segments and fresh mint, optional

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened. Fold in sherbet and lemon juice. Transfer to a 6 cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter. Fill center with cranberries and raspberries, and serve with oranges and mint if desired.