2 (3 oz.) pkgs. raspberry gelatin
2 c. boiling water
2 tbsp. lemon juice
1 pt. raspberry sherbet
1 lg. can crushed pineapple, drained

Dissolve gelatin in boiling water; add lemon juice. Cool to room temperature. Soften sherbet and fold into gelatin. Add pineapple. Pour into mold; chill until firm. May use any combination of gelatin and sherbet. Orange is good if used with mandarin oranges.