Orange Sherbet Salad II recipe

10 servings

2 (11 ounce) cans mandarin oranges

2 (3 ounce) packages orange flavored gelatin

1 cup hot water

8 ounces sour cream

1 pint orange sherbet

1 cup pineapple chunks

Drain the mandarin oranges and reserve juice.

Add water to the juice (if necessary) to make 1 cup of liquid.

In a large mixing bowl, combine the hot water and 1 cup juice liquid.

Dissolve gelatin in this mixture, and cool until it begins to set.

Using an electric mixer, beat in sour cream and sherbet at medium speed until fluffy and well-blended.

Gently stir in mandarin oranges and pineapple chunks.

Pour mixture into ring mold or a 9 x 9 inch square pan and chill overnight.