1 (3 oz.) raspberry Jello
1 (3 oz.) lemon Jello
1 1/2 c. boiling water
1 (10 oz.) frozen raspberries
1 (16 oz.) can jellied cranberry sauce
1 (7 oz.) 7-Up or lemon-lime soda

Dissolve Jello's in water. Stir in partially thawed raspberries. Break up cranberry jelly and stir into Jello mixture. Chill until partially set. Carefully add 7-Up. Turn into 6 cup mold.

Tip: Add 1 tablespoon lemon juice for extra tartness.