Orange Sherbet Salad Ii Recipes

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.

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.

Steps:

• Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
• Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
• Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
• Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.

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 or until set.

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.

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.

Steps:

• 1. Pour boiling water on jello; stir until dissolved.
• 2. Add sherbet; stir until melted.
• 3. Add mandarin oranges.
• 4. Refrigerate until firm.

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.