1 (6 oz.) pkg. raspberry Jello
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce

Dissolve Jello in 1 cup boiling water. Stir in one pint raspberry sherbet and 1 tablespoon lemon juice. Chill above until partially set. Mash 1 (16 ounce) can cranberry sauce (whole) and fold into above mixture.