1 (3 oz.) pkg. raspberry gelatin
1 (3 oz.) pkg. lemon gelatin
1 1/2 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 (16 oz.) can jellied cranberry sauce
1 (7 oz.) bottle lemon-lime soda

Dissolve raspberry and lemon gelatins in boiling water. Stir in frozen raspberries, breaking up large pieces. Break up cranberry sauce with a fork and stir into gelatin mixture. Chill until partially set. Carefully pour in lemon-lime soda, stirring gently. Turn into a 6-cup mold. Chill 5-6 hours or overnight.

IF DESIRED: Garnish wit poached apple wedges - core 1 apple and cut into wedges. In medium saucepan bring 2 cups water to boiling, add apple wedges and return to boiling. Simmer 5 minutes or until tender. Chill. Serves 8-10.

Good also made with strawberries as a variation from the raspberries.