Cran-Raspberry Sherbet Mold

• 2 (3 oz) or 1 (6 oz) pkg Cranberry or raspberry flavored gelatin

• 1-1/2 cups Boiling water

• 1 pint Raspberry sherbet

• 1 Tbsp Lemon juice

• 1 (16 oz) can Whole berry cranberry sauce

Dissolve gelatin in a boiling water; stir in sherbet and lemon juice. Chill, if necessary, till mixture mounds. Mash cranberry sauce slightly with fork; fold into gelatin mixture. Turn mixture into 5-cup ring mold; chill till firm. Unmold onto serving plate.

Makes 8 to 10 servings.