Raspberry Sherbet Jello

1. 1

   Defrost and drain raspberries, saving syrup.

2. 2

   Add water to syrup to make 2 cups.

3. 3

   Heat water/syrup mixture to boiling and add raspberry Jell-O (2) to dissolve.

4. 4

   Add sherbet and stir until melted.

5. 5

   Set aside 1/2 cup raspberries, add remaining raspberries to hot Jell-O mixture.

6. 6

   Pour into oiled 2-quart jello mold.

7. 7

   Chill overnight.

8. 8

   Add the 1/2 cup raspberries and nuts to Cool Whip and serve separate as topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.