Aunt Ninas Orange Jello Salad Food

ORANGE JELLO SALAD

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

OLD FASHIONED ORANGE JELLO SALAD

Steps:

• Drain apricots and pineapple, reserving the juice
• Cut apricots into small pieces
• In a large bowl, combine the jello and 2 cups boiling water, stir to dissolve
• Add 1 cup of reserved juice, stir and place bowl in fridge for about 30 minutes or until jello is consistency of egg whites
• Fold in fruit and marshmallows
• Rinse 13x9 glass pan in cold water and pour in jello mixture
• Return to fridge until set, several hours or overnight
• In a small saucepan, add the sugar, flour, beaten egg and orange juice
• Whisk constantly until thick
• Add butter and stir until melted
• Remove from heat and let cool, about 30 minutes
• Beat whipping cream until stiff peaks form, fold in pudding mixture and spread on jello
• Top with grated cheese

ORANGE JELLO SALAD

Steps:

• Put dry Jello in the bottom of 9" x 13" glass dish.
• Add boiling water, and stir until completely dissolved.
• Add mandarin oranges, spreading them out in the pan.
• Stir in sherbet until it is completely melted.
• Chill in fridge overnight, until it is set.
• Slice and serve!