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Orange Sherbet Salad

Orange Sherbet Salad

  • Prep

  • Ready In

Tara Holt

This is a great Easter or summer salad. It has a very light taste with the sweetness of Mandarin oranges and orange sherbet!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet


  1. 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.
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I've been making this 'salad' for years ... Though I drain the Mandarin Oranges and save the liquid, adding this liquid to make the 2 cups of water ... Also, try using Vanilla Ice cream in place of the Orange Sherbet ... The end result is very much like a Half & Half Creamsicle ...


Growing up in the Midwest farm country, we kids were allowed to have desserts like this with meals, since they were called "salads." I continue this tradition today with my family, and my kids and guests feel like they are getting away with something. This is a simple, very tasty recipe. Remember to allow the gelatin to thicken slightly before stirring in the mandarin oranges, and they won't tend to float. Thanks for the recipe and the memories.


We did make this for Easter! It was fantastic! We didn't flip it out but rather just served it from a bowl. For others who are mold-shy like myself, I reccommend using a shallow dish as the oranges float to the surface!