Orange Salad

Name: Orange Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 10 to 12 servings
Ingredients: Nonstick cooking spray; One 6-ounce packet orange gelatin; One 8-ounce can crushed pineapple in juice; One 11-ounce can mandarin oranges in light syrup; 1 cup orange sherbet; 1 cup sour cream

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Level: Easy

Total: 3 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 to 12 servings

This nostalgic orange salad is creamy, tangy, sweet and refreshing--the perfect, eye-catching complement to a big holiday feast.

Level: Easy

Total: 3 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 to 12 servings

Ingredients

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Nonstick cooking spray

One 6-ounce packet orange gelatin

One 8-ounce can crushed pineapple in juice

One 11-ounce can mandarin oranges in light syrup

1 cup orange sherbet

1 cup sour cream

Directions

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.