I sometimes like to add chopped walnuts to the jello.
Cranberry Raspberry Jello
2 package(s) (3 ounces each) RASPBERRY JELLO
1 1/2 cup(s) WATER; Boiling.
1 can(s) CRANBERRY SAUCE; Whole Berry.
2 cup(s) RASPBERRY SHERBET; Softened.
1 tablespoon(s) LEMON JUICE
In a bowl, dissolve Jello in boiling water.
Stir in cranberry sauce mixing until sauce is dissolve.
Berries will remain.
Place in refrigerate for about 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice.
Place back in refrigerate until firm.