Cran-Raspberry Sherbet Salad Mold

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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