Orange Sherbet Jello 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 II

Steps:

• In a bowl, combine juice and sugar, stirring until sugar is dissolved. Stir in milk, a little at a time, until fully incorporated. Pour into a shallow dish and freeze until firm.
• Break sherbet into chunks and beat with an electric mixer until smooth. In a separate bowl, whip evaporated milk until stiff. Fold into frozen mixture. Return to shallow dish and freeze again until firm. Serve.

MANDARIN ORANGE JELLO

Steps:

• Disolve jello in boiling water.
• Immediately add orange sherbert and stir till melted.
• Chill until slightly set, and add drained mandarin oranges. Cover with plastic wrap touching to prevent film from developing on top.
• Chill until firm.

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 JELLO

Steps:

• Boil water.
• Remove from heat.
• Add orange jello and stir until dissolved.
• Set aside and let cool.
• Mix Cool Whip and Orange Sherbet.
• Add Jello to Cool Whip and Orange Sherbet and mix thoroughly.
• Refrigerate for 4 hours to set.

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.

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 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 DESSERT

Steps:

• Add two packages jello and 3 tablespoons sugar to 2 cups boiling water.
• Stir until dissolved, then cool to lukewarm.
• Add 1 pint orange sherbet and cool whip to jello mixture.
• Pour half of the orange mixture into a 9x13 greased pan.
• Break up half an angel food cake and put on top of orange mixture in pan.
• Pour rest of orange mixture over top. Refrigerate until set.
• You may put mandarin orange slices on top.