2 (3 oz.) pkgs. raspberry gelatin
1 (3 oz.) pkg. cherry gelatin
3 c. boiling water
5 c. cold water
2 (12 oz.) cans (3 c.) unsweetened pineapple juice, chilled
1 (12 oz.) can (1 1/2 c.) frozen orange juice concentrate
1 (1-qt.) tray ice cubes
2 pts. pineapple or lemon sherbet

Dissolve raspberry and cherry gelatin in boiling water; add next 3 ingredients. Stir in ice cubes just until melted. Spoon in sherbet. Serve immediately. Makes about 32 (1/2-cup) servings.

If desired, prepare this mixture several hours ahead and let stand at room temperature. Just before serving, add ice cubes and sherbet.