2 (3 oz.) pkgs. raspberry Jello
1 1/2 c. hot water
1 pt. raspberry or lemon sherbet
1 tbsp. lemon juice
1 (16 oz.) can cranberry sauce

Dissolve Jello in hot water. Stir in sherbet and lemon juice. Chill until mixture mounds. Mash cranberry sauce slightly and fold into Jello mixture. Serves 8 to 10.