Recipe by 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!"
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2 (3 ounce) packages
orange flavored gelatin (such as JELL-O®)
1 (10 ounce) can
mandarin oranges, drained
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 ...
Not bad. Not great. Would have liked if there were more mandarin oranges in it. I won't make it again.
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!
Some of the family loved this, others not so much. Not sure I will make it again. I have another similar recipe that has whipped cream in it that the whole family likes.
This was great! I followed the suggestions of using the liquid the oranges were in. Great idea. I also whipped in 4 ounces of cream cheese to the hot jello mixture and used orange cream sherbert. My husband loved it and so did I. We will definitely make again and experiment with different flavors/fruit.
We've been making this recipe every Easter and Thanksgiving for at least thirty years. First we drain the juice from the can of mandarin oranges, then add water to that to equal two cups. Wonderful, classic, pretty!
This is almost identical to a salad I've made at Easter for many years. The only difference is I use 1 1/2 C boiling water, 2 cans of mandarin oranges, drained and I add the very small can of frozen orange juice. It's a refreshing salad!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Sherbet Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 119
** Calories from Fat: < 1
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It's salty! It's sweet! Your family will love this dessert salad.