Triple Orange Salad Recipe
Ingredients
| Boiling water | 2 Cup (16 tbs) | |
| Gelatin package | 1 | |
| 1 pint orange sherbet | ||
| Mandarin orange segments | 2 Can (10oz), drained | |
| Pineapple chunks | 1 Can (10oz), drained | |
| 1 "cup flaked coconut | ||
| 1 cup miniature marsh-mallows | ||
| 1 cup sour cream or 1/2 cup chilled whipping cream, whipped | ||
Directions
Pour boiling liquid on gelatin in bowl; stir until gelatin is dissolved.
Add sherbet; stir until melted.
Stir in 1 can orange segments.
Pour into 6-cup ring mold; refrigerate until firm.
Mix remaining orange segments, pineapple, coconut and marshmal-lows.
Fold in sour cream.
Refrigerate at least 3 hours.
Unmold gelatin onto serving plate and fill center with fruit salad.
Add sherbet; stir until melted.
Stir in 1 can orange segments.
Pour into 6-cup ring mold; refrigerate until firm.
Mix remaining orange segments, pineapple, coconut and marshmal-lows.
Fold in sour cream.
Refrigerate at least 3 hours.
Unmold gelatin onto serving plate and fill center with fruit salad.
Chef
