 | | Directions |
- Mandarin Ring Mold: In a large bowl, dissolve gelatin in boiling water (or juice). Immediately stir in sherbet and whipped topping until well combined--the sherbet and whipped topping has dissolved.
- Add drained oranges and pour into prepared mold.
- Chill for several hours or overnight until firm.
- Fruit Salad: Drain canned fruit and mix remaining ingredients together. Chill several hours.
- Unmold mandarin ring onto a serving plate and fill center with fruit salad.
*Any combination of canned fruit you desire. |
|
|
Prep Time: 30 minutes
Container: 1 1/2 quart ring mold, lightly sprayed with vegetable oil.
Servings: 10
|  | | Ingredients | | - | | MANDARIN RING MOLD: |
| - | | 3 packages orange gelatin (3 ounces each) |
| - | | 2 1/4 cups boiling water (or choice of fruit juice) |
| - | | 1 pint orange sherbet |
| - | | 8 ounces frozen whipped topping, slightly thawed |
| - | | 11 ounces mandarin oranges, drained |
| - | | FRUIT SALAD: |
| - | | 11 ounces mandarin oranges, drained |
| - | | 13 ounces to 20 ounces of canned pineapple chunks or tropical fruit, drained* |
| - | | 1 cup flaked coconut |
| - | | 1 cup light sour cream |
| - | | 1 cup miniature marshmallows (optional) |
| |
| |
