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2 (3 oz.) pkg. lemon gelatin
2 c. boiling water
1 pt. lemon sherbet
1 (8 3/4 oz.) can crushed
1 1/2 c. small curd cottage

Dissolve gelatin in boiling water. Add sherbet a
spoonful at a time, stirring until melted. Add undrained
pineapple. Chill until partially set. Fold in cheese. Pour
into 6 1/2 cup ring mold. Chill until set, at least 5 hours.
Unmold onto serving plate. Fill center with fresh raspberries
and strawberries, if desired. Makes 10 servings.

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