Cran-Raspberry Sherbert Mold Recipe

Step 1

Dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate 30 minutes until slightly thickened. Fold in sherbert and lemon juice. Transfer to 6 cup ring mold coated with nonstick spray. Refrigerate until firm. Unmold onto serving platter.

Things You'll Need

  • 2 packages (3 ounces each) raspberry gelatin
  • 1 1/2 cups boiling water
  • 16 ounce can cranberry sauce
  • 2 cups raspberry sherbert, softened
  • 1 tablespoon lemon juice

About this Author

Diane cook an member who donated this recipe.