1-1/2 cups boiling water
1 can (14 ounces) jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
cranberries and raspberries, optional
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. (Fill center with cranberries and raspberries, if desired.)
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