6 oz raspberry jello
1 pint lemon sherbert
1 can whole cranberry Sauce
1/2 cup chopped walnuts
1-1/2 cups boiling water
Put jello in a bowl and pur the boiling water over and mix. Add the
Sherbert
and mix till dissolved. Add the cranberry sauce and walnuts.Mix..
Refrigerated
until almost firm. Now, put in your favorite mold. Serve on bed of
lettuce.
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