Instructions: Dissolve raspberry and lemon jellos in boiling water. Stir in frozen raspberries, breaking up larger pieces. Break up cranberry-raspberry sauce with fork. Stir into jello mixture. Chill until practically set. Carefully pour in lemon-lime beverage, stirring gently. Turn into 6 cup mold. Chill 5 to 6 hours or overnight. Unmold on crisp salad greens.

Makes 8 to 10
servings.

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