1 (6 oz.) pkg. raspberry gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce

Dissolve raspberry gelatin in boiling water. Stir in sherbet and lemon juice. Chill, if necessary until mixture mounds. Mash cranberry sauce slightly with a fork. Fold into gelatin mixture and turn into a mold. Chill until firm. Unmold on lettuce leaves.