Mandarin Sherbet Dessert Recipes

Steps:

• Drain oranges, reserving the juice, add enough water to juice to measure 1 cup. Refrigerate the oranges. , In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbet, stirring until dissolved. Refrigerate for 1 hour or until thickened., Keep 10 orange segments refrigerated for garnish. Fold remaining oranges into gelatin mixture; cover and refrigerate overnight. Just before serving, garnish with reserved oranges and mint if desired.

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.

Steps:

• Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Steps:

• 1. Dissolve Jello in 2 cups boiling water.
• 2. Add sherbet (that has been removed from freezer for 10 minutes) to Jello and stir until it dissolves.
• 3. Chill until partly set.
• 4. Add the cool whip and mandarin oranges. Mix thoroughly.
• 5. Turn into a mold or medium sized dish. Refrigerate until set.

Steps:

• Drain oranges, reserving the juice Add enough water to juice to measure 1 cup Refrigerate the oranges In a large bowl, dissolve gelatin in boiling water.
• Stir in reserved juice.
• Add sherbet, stirring until dissolved. Refrigerate for 1 hour or until thickened. Pour into a blender, blend until smooth then return to original bowl.
• Keep 10 orange segments refrigerated for garnish Fold remaining oranges into gelatin mixture.
• Cover and refrigerate overnight Just before serving, garnish with reserved oranges and mint if desired.

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.