Sherbet Salad

Ingredients

  • 2 packages raspberry Jello (3 oz. size)
  • 3/4 cup boiling water
  • 1 pint raspberry sherbet
  • 1 cup sour cream
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  • 1 cup boiling water
  • 1 cup cold water
  • 1 1/2 cups blueberries (frozen or canned), drained

Directions

Dissolve one package raspberry gelatin in 3/4 cup boiling water. Add sherbet, stir to blend. Pour into mold; chill until firm. Spread with sour cream. Dissolve second package raspberry gelatin in 1 cup boiling water, add 1 cup cold water and blueberries. Spoon blueberry mixture over sour cream layer. Chill until firm.

By Robin from Washington, IA

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