This nostalgic orange salad is creamy, tangy, sweet and refreshing–the perfect, eye-catching complement to a big holiday feast.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray
- One 6-ounce packet orange gelatin
- One 8-ounce can crushed pineapple in juice
- One 11-ounce can mandarin oranges in light syrup
- 1 cup orange sherbet
- 1 cup sour cream
Instructions
- Spray a 6-cup gelatin mold or bundt pan with nonstick cooking spray. Place the gelatin in a medium bowl.
- Strain the pineapple and mandarin oranges, reserving the liquid in a large measuring cup. Set the fruit aside. Add enough water to the fruit juices to equal 2 cups. Transfer the juice mixture to a small saucepan and bring to a simmer over low heat. Pour the hot juice mixture over the gelatin and whisk to dissolve. Add the orange sherbet and stir until fully melted and combined.
- Add the sour cream and beat with an electric mixture until smooth, 1 to 2 minutes. Pour the mixture into the mold and add the reserved mandarins and pineapples, making sure to distribute the fruit evenly throughout. Refrigerate until fully set, at least 3 hours up to overnight.
- Carefully dip the mold in hot water for 15 to 30 seconds. Remove and place a platter over the top of the mold. Invert onto the platter and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 101 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 18 mg |