Orange Sherbet Salad II

Orange Sherbet Salad II

9
VERDIEIIIS 0

"This is one of those great recipes that my Grandma's buddies used to make at our church functions, and that we always looked forward to."

Ingredients

1 d 1 h {{adjustedServings}} servings 147 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Lightly grease a ring mold or 9x9-inch square pan.
  2. Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make 1 cup of liquid.
  3. 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.
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Reviews

9
  1. 10 Ratings

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I used sugar free orange gelatin and reduced fat sour cream. I actually made these into freezer pops using dixie cups and popsicle sticks. HOLY FRIJOLES, was this SO. FREAKING. GOOD. All of us w...

Very good. It has an unusual taste with the sour cream, but we really liked it. I have made it several times for different functions and always get praises for it!!!

This has been a huge hit both times I served it. I've made with and without the pineapple chunks. Absolutely delicious and very refreshing for spring/summer. Thanks, Susan!