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Triple Orange Salad

chef.tim.lee's picture
Ingredients
  Boiling liquid 2 Cup (32 tbs) (Use Either Water Or Fruit Juices)
  Orange gelatin 6 Ounce (1 Package)
  Orange sherbet 1 Pint
  Canned mandarin orange segments 22 Ounce, drained (2 Cans, 11 Ounce Each)
  Canned pineapple chunks 13 1⁄4 Ounce, drained
  Flaked coconut 1 Inch
  Miniature marshmallows 1 Cup (16 tbs)
  Sour cream/1/2 cup chilled whipping cream 1 Cup (16 tbs), 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Orange
Interest: 
Healthy
Servings: 
4

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