In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until well blended. Chill until syrupy. Spoon whipped topping into a large mixing bowl. Gradually beat in the gelatin mixture on low speed until well blended. Pour into a 12 cup mold coated with nonstick cooking spray. Refrigerate for 6-8 hours or until set.
Nutritional data has not been calculated yet.
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