|Lime sherbet||1 1⁄2 Quart|
|Jelly beans||1 Tablespoon|
Cut thin slice of peel from one end of each orange to serve as base.
Slice top off oranges 1/4 to 1/3 down; reserve slices.
Scoop out orange pulp with spoon.
Fill orange cups with sherbet, rounding top as for ice cream cone.
Make eyes, nose and mouth with jelly beans.
Place reserved orange slices on sherbet at angle as hat; secure with toothpicks.
Place cherries on toothpicks.
Freeze until ready to serve.