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2 (3 oz.) pkg. orange jello
1 c. boiling water
1 pint orange sherbet
1 (11 oz.) can mandarin oranges, drained
1 c. heavy cream, whipped

Dissolve jello in boiling water and add sherbet. Mix well and when
partially set, add oranges. Fold in the shipped cream and pour
into an oiled 1-1/2 quart ring mold. Chill.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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