Over A Cup: One fancy gelatin salad

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Diane Prather

Orange Salad

• 2 small or 1 large carton orange gelatin

• 2 cups boiling water

• 2 small cans mandarin oranges, drained

• 2 cups orange sherbet

• 2 cups whipped topping

Dissolve the gelatin in the boiling water. (Do not add cold water as called for on the carton’s directions.)

Add the orange sherbet and stir until completely mixed. Allow the gelatin/sherbet mixture to set up in the refrigerator for 20 minutes. Add the undrained mandarin oranges. Fold in the whipped topping. Pour into a 9-by-13-inch glass casserole dish. Chill about 2 hours or until set up. Serves about 12.

I experimented with a recipe for a fancy gelatin salad a couple of weeks ago. It was fancy because two of its ingredients are whipped topping and sherbet.

I first made the salad for Thanksgiving dinner, and I thought it was good and our grandson Jaycee really liked it. However, if you’re not crazy about orange flavor, you might not like it.

First, the recipe for “Orange Salad” and then I’ll explain how I varied it using a different gelatin flavor.

To make “Orange Salad,” you’ll need these ingredients: 2 small or 1 large carton of orange gelatin; 2 cups boiling water; 2 small cans mandarin oranges (drained); 2 cups orange sherbet; and 2 cups whipped topping.

Dissolve the gelatin in boiling water. Add the orange sherbet until completely mixed. Allow to set up in the refrigerator for 20 minutes. Add the drained mandarin oranges. Fold in the whipped topping. Pour into a 9-by-13-inch glass dish. Chill about 2 hours. This recipe serves about 12 people.

Note: Let the sherbet soften for a few minutes before adding it to the gelatin. This will make the mixing easier, even though you’ll be adding it to the hot gelatin mix.

As you can see, this is a very “orange” salad, and orange is not one of my husband’s favorite gelatin flavors so I thought about how I could vary the ingredients if I used another flavor.

I decided on cherry gelatin, but I could not find cherry sherbet at the grocery store. I did find pineapple, though, so I made the salad using these ingredients: 2 small or 1 large carton of cherry gelatin; 2 cups boiling water; 2 small cans crushed pineapple (drained); 2 cups pineapple sherbet; and 2 cups whipped topping.

It was good, but I’ll bet cherry sherbet would have really brought out the cherry flavor. (Is there such a thing as cherry sherbet?)

The next time I experiment with the recipe I’ll try a different fruit, too. And there are lots of possibilities for varying the “Orange Salad” by using different gelatin. Consider lime gelatin and lime sherbet for St. Patrick’s Day or raspberry gelatin and raspberry sherbet!

Recently I’ve made some other gelatin salads, too, combining gelatin and fruit.

After the gelatin has set up, I’ve stirred whipped topping into the gelatin-fruit salad (or dessert). It’s quick to make and yummy.

Do you have recipes you’d like to share? (Easter is early this year.) If so, send them to me at Box 415, Craig 81626 or call me at 824-8809.

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