Cranberry-Raspberry Salad

1 3-ounce package raspberry-flavor gelatin
1 3-ounce package lemon-flavor gelatin
1 cup boiling water
1 8-ounce carton dairy sour cream
2 cups raspberry sherbet
1 cup Fresh Cranberry Relish or purchased cranberry-orange relish

Dissolve both gelatins in boiling water. Beat in sour cream with a wire
whisk or rotary beater until smooth. Stir in sherbet until smooth. If
necessary, chill until partially set. Add cranberry relish. Turn into a
5-cup mold. Cover and chill 4 to 6 hours or until firm. Unmold onto
lettuce-lined platter.

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