Orange Sherbet Gelatin Mold Food

ORANGE SHERBET JELLO SALAD

Steps:

• In a medium bowl, stir hot water into the Jell-O powdered gelatin until it is completely dissolved. Add the mandarin orange juice and the softened sherbet and continue to mix until the sherbet is melted.
• Spray a jello mold (or an 8x8-inch glass pan) with nonstick spray. Pour the Jell-O mixture into the mold and gently scatter the orange slices into the mixture.
• Refrigerate for several hours (or overnight) until well set. Carefully turn out the chilled jello mold onto a decorative plate (see tips below). Or if you used a square dish, you can just put it out for scooping and serving. Keep refrigerated until ready to serve.

GRANDMOTHER'S ORANGE SALAD

Steps:

• Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.

ORANGE SHERBET GELATIN

Steps:

• Combine gelatin and boiling water, stirring until gelatin dissolves completely; let cool to room temperature.
• Add sherbet to gelatin mixture, stirring until blended.
• Fold in whipped cream and oranges.
• Spoon mixture into a lightly oiled 6-cup mold.
• Cover and chill until firm.
• Unmold onto a serving plate.

ORANGE DREAM JELL-O DESSERT

Steps:

• Add 3/4 cup boiling water to 1 pkg. orange gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 10 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 8-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Stir unflavored gelatine into 1/4 cup cold water; let stand 5 min. or until gelatine is softened. Meanwhile, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatine; cook and stir until sugar is dissolved. Remove from heat; cool 5 min. Add remaining sour cream and vanilla; stir with whisk until well blended. Spoon over orange layer in mold. Refrigerate 30 min. or until sour cream layer is set but not firm.
• Add remaining boiling water to remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in sherbet until melted. Carefully spoon over sour cream layer. Refrigerate 4 hours or until firm.

AMBROSIA MOLD

Steps:

• Drain pineapple, reserving juice. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to reserved juice to measure 1 cup. Stir into gelatin. Refrigerate 1-1/4 hours or until slightly thickened.
• Add COOL WHIP; whisk until blended. Refrigerate 10 min. or until mixture is thick enough to mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold.

ORANGE PINEAPPLE MOLD

Steps:

• 1. Combine sugar and gelatin with hot water, dissolve.
• 2. Slowly add the sour cream. Stir with spoon then mix on low with mixer.
• 3. Add 1/2 of the oranges and pineapple. Mix well
• 4. Pour mixture into mold or bowl.
• 5. Add the remainig fruit and stir.
• 6. Refrigerate at least six hours or overnite.
• 7. Note: I use an imersion blender after stirring in the sour cream and fruit. It makes the mixture lighter and a lighter finished product.

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.

PINEAPPLE, MANDARIN ORANGE, JELLO MOLD - DESSERT SALAD

Steps:

• In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
• Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
• Chill for 8 hours.*.
• Unmold, sprinkle with toasted coconut and serve.
• * Chill time is listed as cook time.