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.
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