Cran-Raspberry Sherbet Mold

2 (3 ounce) boxes raspberry Jell-O
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice

In large bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.

Fold in sherbet and lemon juice. Transfer into 6-cup ring mold sprayed with nonstick spray. Refrigerate until firm.

Unmold and decorate with raspberries or cranberries.