1 pkg. (10 oz.) frozen raspberries
1 pkg. (3 oz.) raspberry flavored gelatin
1 pt. raspberry sherbet
Leaf lettuce or endive
1 c. dairy sour cream
2 tsp. lemon juice
2 tbsp. confectioners' sugar
1/4 c. chopped pecans
1/2 c. coconut

Defrost and drain raspberries, saving syrup. Add water to raspberry syrup to make 1 cup. Heat to boiling and pour over gelatin to dissolve. Add sherbet and stir until melted. Set aside 1/4 cup raspberries and add remainder to gelatin mixture. Pour into oiled 1 quart ring mold. Chill until set. Unmold on lettuce lined plate. Combine sour cream, lemon juice, and confectioners' sugar. Blend thoroughly. Fold in pecans, coconut and reserved raspberries, saving three for garnish. Spoon into center of mold. Garnish with raspberries. Yield: 6 to 8 servings.