1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 pt. raspberry sherbet, softened
1 (10 oz.) pkg. frozen raspberries, thawed
1/4 c. sherry

Dissolve gelatin in water. Add sherbet. Stir until melted. Drain raspberries, reserving juice. Add juice and sherry to gelatin. Chill until partly set. Fold in raspberries. Chill until firm. 6 servings.

Use juice drained from canned fruit for making drinks; punch, Kool Aid or use as part of the cold water.