Step 1

Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Add sherbet and stir until it melts; set aside.

Step 2

In a medium bowl, whip the heavy cream with an electric beater for 4 to 5 minutes, until stiff peaks form. Fold whipped cream into sherbet mixture and pour into a 10-inch Bundt pan.

Step 3

Refrigerate overnight to set. When ready to serve,invert pan onto platter and cut into slices.