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2 (3 oz.) pkg. raspberry
1 1/2 c. boiling water
1 pt. raspberry sherbet
2 Tbsp. lemon juice
1 (16 oz.) can whole cranberry

Dissolve raspberry Jell-O in boiling water. Stir in
sherbet and lemon juice. Chill, if necessary, until mixture
mounds up. Mash cranberry sauce slightly with a fork and fold
into Jell-O mixture. Turn mixture into a 5 cup mold. Chill
until firm. Unmold and garnish. Makes 8 to 10 servings.

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