Cran Raspberry Sherbet Mold Recipes

CRAN-RASPBERRY SHERBET SALAD MOLD

Steps:

• In a large bowl, pour in both boxes of Jello into boiling water, stir to dissolve.
• Stir in sherbet until sherbet dissolves.
• Stir in cranberry sauce and blend until mixture is smooth.
• Refrigerate for 30-45 minutes or until it starts to thicken.
• Stir in lemon juice and transfer entire mixture to a 6 cup ring mold lightly sprayed with cooking spray. If you don't have a ring mold, just pour it into a nice glass bowl.
• Refrigerate until firm.
• Transfer to serving plate of your choice and garnish with fresh raspberries and a mint sprig before serving.
• ***NOTE: To soften sherbet, I take it out of the freezer and put it into the refrigerator for 1-2 hours so it dissolves more easily.

CRAN-RASPBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce, pineapple and orange juice. Pour into a 6-cup ring mold coated with cooking spray., Cover and refrigerate until set, about 4 hours. Unmold onto a serving platter. If desired, garnish with sugared cranberries.

CRAN-RASPBERRY PARTY PUNCH

Steps:

• Pour chilled cranberry juice into a pretty punch bowl.
• Add scoopfuls of the raspberry sherbet onto the juice.
• Pour chilled lemon-lime soda over both to make punch a bit frothy on top.

JELLO RASPBERRY CRANBERRY MOLD RECIPE

Steps:

• Mix ingredients together. pour in mold & refrigerate for 24 hours

INCREDIBLE PUNCH

Steps:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

ROSEY RASPBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add sherbet and stir until melted. Chill until syrupy. Add raspberries. Pour into an oiled 8-cup mold. Chill until firm.