Raspberry Sherbet Jello - cooking recipe

Ingredients

2 pkg. frozen raspberries (10 oz. each)
2 (3 oz.) pkg. raspberry Jell-O
2 pt. raspberry sherbet
1 c. Cool Whip
1/2 c. chopped pecans

Preparation

Defrost and drain raspberries, saving syrup.
Add water to syrup to make 2 cups.
Heat water/syrup mixture to boiling and add raspberry Jell-O (2) to dissolve.
Add sherbet and stir until melted.
Set aside 1/2 cup raspberries, add remaining raspberries to hot Jell-O mixture.
Pour into oiled 2-quart jello mold.
Chill overnight.
Add the 1/2 cup raspberries and nuts to Cool Whip and serve separate as topping.