This recipe for Cran-Raspberry Sherbet Mold, by Wava Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (3 oz) raspberry jello 1-1/2 c boiling water 1 pint raspberry sherbet 1 T lemon juice 1 (16 oz) can whole cranberry sauce
Dissolve raspberry jello in boiling water; stir in sherbet & lemon juice. Chill, if necessary till mixture mounds. Mash cranberry sauce slightly with a fork, fold into jello mixture. Turn mixture into 5 c ring mold; chill till firm. Unmold onto lettuce leaves on serving place. Serves 8 - 10
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