Cran-Raspberry Sherbet Salad Mold - cooking recipe

Ingredients

2 (3 ounce) boxes raspberry Jell-O gelatin (Or use cran-raspberry flavor)
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 pint raspberry sherbet, well softened (see note below)
1 tablespoon lemon juice
fresh raspberry
mint sprig

Preparation

In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
Stir in sherbet until sherbet dissolves.
Stir in cranberry sauce and blend until mixture is smooth.
Refrigerate for 30-45 minutes or until it starts to thicken.
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.
Refrigerate until firm.
Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
***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.