Orange Sherbet Salad Ii Food

ORANGE SHERBET

Steps:

• In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
• Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

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 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 SHERBET SALAD

Steps:

• In large bowl mix together jello and water until jello is dissolved.
• Add sherbet and stir until melted.
• Stir in oranges and pineapple.
• Pour into 2 qt mold.
• Cover and chill 4 to 6 hours.

ORANGE SHERBET SALAD

Steps:

• Dissolve the Jello in hot liquid. Immediately add orange sherbet and stir until melted. (A wire whisk works well.)
• When the Jello mix begins to thicken, add mandarin oranges. Chill until firm. You may freeze this then thaw in refrigerator.

ORANGE SHERBET SALAD

Steps:

• Dissolve gelatin in boiling water; add fruit juice and sherbet.
• Stir until sherbet is melted.
• Add fruit and chill until firm.
• Combine sour cream and marshmallows; spread over top of salad just before serving.

ORANGE SHERBET SALAD II

Steps:

• Lightly grease a ring mold or 9x9-inch square pan.
• Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make 1 cup of liquid.
• In a mixing bowl, combine the boiling water and 1 cup mandarin orange liquid. Dissolve gelatin in this mixture, and refrigerate until it begins to set. Using an electric mixer, beat in sour cream and softened sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin oranges and pineapple chunks. Pour mixture into ring mold or prepared pan and chill overnight.

ORANGE SHERBET SALAD II

Steps:

• Lightly grease a ring mold or 9x9-inch square pan.
• Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make 1 cup of liquid.
• In a mixing bowl, combine the boiling water and 1 cup mandarin orange liquid. Dissolve gelatin in this mixture, and refrigerate until it begins to set. Using an electric mixer, beat in sour cream and softened sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin oranges and pineapple chunks. Pour mixture into ring mold or prepared pan and chill overnight.