1 (10 oz.) frozen raspberries
1 (6 oz.) raspberry gelatin
1 pt. raspberry sherbet
1 (6 oz.) frozen pink lemonade
1/4 c. chopped nuts

Drain frozen raspberries, reserving syrup. Dissolve gelatin in 2 cups boiling water. Add raspberry sherbet by the spoonfuls, stirring until dissolved. Stir in pink lemonade concentrate and the thawed and reserved raspberry syrup. Chill until partially set.

Fold in raspberries and nuts. Turn into 6 cup mold and chill until firm. Unmold onto plate with salad greens. Makes 8-10 servings.