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Jello, Mandarin Oranges, & Orange Sherbet Dessert
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Recipe Information

Serves/Makes:8 or more

  • 2 3 oz (84 grm). pkgs. orange Jello
  • 2 3 oz (84 grm). pkgs. lemon Jello
  • 4 cups (950 ml) boiling water
  • 2 cups (475 ml) orange sherbet
  • 2 cups (475 ml) crushed pineapple, undrained
  • 2 11 oz (308 grm). cans mandarin oranges, drained
  • 1 cup (225 ml) sour cream
  • parsley or watercress for garnish
  • Dissolve orange Jello in 2 cups (475 ml) boiling water.
  • Add sherbet, blend well.
  • Chill until slightly thickened.
  • Fold in 1 cup (225 ml) pineapple, and oranges.
  • Turn into a 3-1/2 quarts (3300 ml) mold.
  • Chill until firm.
  • Dissolve lemon Jello in 2 cups (475 ml) boiling water.
  • Refrigerate until it starts to set.
  • Whip with beater.
  • Add sour cream and rest of pineapple and mix thoroughly.
  • Pour over orange Jello and refrigerate until firm.
  • Unmold and serve with parsley or watercress in middle of mold.
Don't forget to grease mold with a little mayonnaise.

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