Cran-Raspberry Sherbet Salad Mold

1. 1

   In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.

2. 2

   Stir in sherbet until sherbet dissolves.

3. 3

   Stir in cranberry sauce and blend until mixture is smooth.

4. 4

   Refrigerate for 30-45 minutes or until it starts to thicken.

5. 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. 6

   Refrigerate until firm.

7. 7

   Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.