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2 (3 oz.) pkg. orange Jell-O
2 c. hot water
1 pt. orange sherbet
1 (11 oz.) Mandarin oranges,
1 (9 oz.) can crushed
1/2 pt. whipping cream,
whipped (optional)

Note: May use lemon and orange or strawberry and orange
jellos instead of 2 oranges. Amounts of Mandarin oranges and
pineapple may be varied.
Dissolve gelatin in boiling water. Add pineapple juice.
Stir in softened sherbet and add drained crushed pineapple and
Mandarin oranges. Fold in whipping cream, if desired. Pour
into mold and chill. Makes 8 to 10 servings.

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