1 (6 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce
1 env. Knox gelatin (opt.) (use if mold will remain at room temp. for a long time)

Dissolve Jello and Knox gelatin in water. Stir in sherbet and lemon juice. Chill until it starts to gel. Mash cranberries slightly with a fork. Fold into Jello mixture. Pour into 5 cup mold. Refrigerate until firm. Chill 3 hours. Serves 8 to 10.