Double raspberry flavor comes from the gelatin and the raspberry sherbet.

2 (3 oz.) pkgs. or 1 (6 oz.) pkg. raspberry-flavored gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce
Lettuce leaves

Dissolve raspberry-flavored gelatin in boiling water; stir in sherbet and lemon juice. Chill, if necessary, until mixture mounds. Mash cranberry sauce slightly with fork; fold into gelatin mixture. Turn mixture into 5-cup ring mold; chill until firm. Unmold onto lettuce leaves on serving plate. Makes 8 to 10 servings.