Source:

Lucky

Serves/Makes:8 or more

Ingredients

• 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

Preparation

• 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.

Comments

Don't forget to grease mold with a little mayonnaise.