Best Orange Sherbet Salad Recipes

ORANGE SHERBET SALAD

Steps:

• Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges. Pour into a gelatin mold, and refrigerate until set, about 6 hours.

ORANGE SHERBET SALAD

Steps:

• Dissolve orange and lemon Jello in boiling water.
• Stir in sherbet.
• Fold pineapple with juice, oranges with juice, and cold water into gelatin mixture.
• Pour into 9x13" pan.
• Chill until firm.
• Cut into squares before serving.

ORANGE SHERBET SALAD II

Steps:

• Lightly grease a ring mold or 9x9-inch square pan.
• Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make 1 cup of liquid.
• In a mixing bowl, combine the boiling water and 1 cup mandarin orange liquid. Dissolve gelatin in this mixture, and refrigerate until it begins to set. Using an electric mixer, beat in sour cream and softened sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin oranges and pineapple chunks. Pour mixture into ring mold or prepared pan and chill overnight.

MANDARIN ORANGE SHERBET SALAD

Steps:

• 1. Dissolve Jello in 2 cups boiling water.
• 2. Add sherbet (that has been removed from freezer for 10 minutes) to Jello and stir until it dissolves.
• 3. Chill until partly set.
• 4. Add the cool whip and mandarin oranges. Mix thoroughly.
• 5. Turn into a mold or medium sized dish. Refrigerate until set.

ORANGE SHERBET SALAD

Steps:

• In large bowl mix together jello and water until jello is dissolved.
• Add sherbet and stir until melted.
• Stir in oranges and pineapple.
• Pour into 2 qt mold.
• Cover and chill 4 to 6 hours or until set.

ORANGE SHERBET SALAD

Steps:

• 1. Pour boiling water on jello; stir until dissolved.
• 2. Add sherbet; stir until melted.
• 3. Add mandarin oranges.
• 4. Refrigerate until firm.

ORANGE SHERBET SALAD I

Steps:

• Combine the gelatin and boiling water; stir until dissolved. Add sherbet and fruit; mix well.
• Pour into a 9x13 dish and chill until set. Serve cold.