1 (10 oz.) pkg. frozen red raspberries, thawed
1 (6 oz.) pkg. red raspberry-flavored gelatin
1 3/4 c. boiling water
1/2 c. cream sherry
1/4 c. lemon juice
1 (16 oz.) can pitted dark sweet cherries, drained & halved
Lettuce

Drain raspberries, reserving syrup; set raspberries aside. In a large mixing bowl dissolve gelatin in the boiling water. Stir in sherry, lemon juice and reserved raspberry syrup. Chill until partially set (the consistency of unbeaten egg whites). Fold in raspberries and cherries. Pour into a 5 1/2 to 6 cup ring mold. Chill until firm. Unmold onto a lettuce-lined platter. Makes 8 servings.