Title: Orange Sherbet-Fruit Mold
Categories: Salad Dessert
Yield: 1 Servings
| 1 | cn | 20 oz pineapple chunks |
| | | Drained, cut in half |
| | | (reserve juice for dressing) |
| 1 | cn | 16- oz mandarin orange |
| | | Segments, well drained |
| 2 | | Bananas, quartered and |
| | | Sliced |
| 1 | pk | 3 -oz. orange gelatin |
| 1 | pk | 3 -oz. lemon gelatin |
| 1 | c | Boiling water |
| 1 | pt | Orange sherbet, softened |
Combine pineapple, mandarin oranges and bananas; set aside. In a medium
saucepan, dissolve gelatins in booiling water over low heat until well
dissolved. Remove from heat and stir in sherbet until thoroughly blended;
fold in prepared fruit. Rinse a 6cup mold with cold water, pour in gelatin
mixture and chill until firm. Unmold onto cold plate. Garnish with orange
slices. Serve with fruit dressing. Source Salads for all seasons by Miriam
Loo's