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Cherry Berry Mold

2 (3 oz.) pkgs. black cherry gelatin
1 c. boiling water
1 1/4 c. ice cubes
1 c. whole cranberry sauce
1 c. sour cream

Dissolve gelatin in boiling water. Add ice cubes and stir until gelatin thickens. Remove any of the ice cubes that are not dissolved. Break up cranberry sauce with fork. Stir in gelatin. Fold in sour cream until it is marbled into gelatin. Pour into a 6 cup mold. Chill for at least 4 hours.

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