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Orange Sherbet Jello

Throwback to mom's orange sherbet jello salad side for the holidays, orange gelatin with orange sherbet and mandarin oranges.

Orange sherbet jello salad on serving plate.

This is the jello salad that was always on the holiday table growing up, especially Easter.  It's so refreshing and full of orange flavor and ridiculously easy to make.

Of course, every year my mom would forget how much water to add and it always turned out a little different each time, but always good.

I thought it was time this year to get the recipe written down, once and for all with the correct amounts, no more guessing.  It's just three ingredients and water.

My mom always made it in a cut glass serving bowl, I made it this year in a mold.  I think I prefer the crystal bowl, easier and familiar.

Jello salad on serving plate.

How to make orange sherbet jello salad

Two photo process collage.

Step 1: In bowl, dissolve a box of orange jello in 2 cups boiling water, then stir in the juice from a can of mandarin oranges, adding water if needed to make 1 cup.  So, 3 cups liquid total.

Three photo process collage, adding orange sherbet.

Step 2: Add one pint of softened orange sherbet by spoonfuls, stirring until sherbet melts.

Two photo process collage, adding oranges to jello mold.

Step 3: Pour the mixture into a jello mold or serving dish and gently scatter the mandarin orange segments into the gelatin mixture.

Step 4: Refrigerate overnight until set.  Turn out mold on serving plate or just scoop and serve out of serving bowl.

Close up of orange sherbet jello

I'm sure I'm not the only one who grew up in the 70's with this mandarin orange sherbet jello salad.  My dad always thought the intense citrus flavor cut through and complimented all the rich food on the holiday table.

And we definitely never had whipped topping or pineapple or any other stuff in it.  Just orange gelatin, sherbet and mandarin oranges... the way I liked it then and still love it now.  Kelly🍴🐦

Orange sherbet jello on serving plate with serving spatula.

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Orange sherbet jello on serving plate with serving spatula.

Orange Sherbet Jello

Old fashioned orange jello salad with orange gelatin, orange sherbet and mandarin oranges, a family favorite holiday side.
5 from 10 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 20 minutes
Refrigerate overnight: 12 hours
Total Time: 12 hours 20 minutes
Servings: 8 servings
Calories: 94kcal

Ingredients

  • 1 6-ounce box orange gelatin or two 3-ounce boxes
  • 2 cups boiling water
  • 1 15-ounce can mandarin oranges, drain and save the juice if necessary, add water to reserved juice to make 1 cup
  • 1 pint orange sherbet, softened (2 cups)

Instructions

  • In medium bowl, add orange gelatin powder and then 2 cups boiling water, stir until dissolved. Add 1 cup of reserved mandarin orange juice and combine.
  • Add the softened orange sherbet by spoonfuls, stirring until melted.
  • Lightly spray a jello mold (I used a Bundt pan) or serving bowl with nonstick spray. Pour gelatin mixture into mold or bowl, gently scatter orange segments over and into mixture.
  • Refrigerate overnight until well set. Turn mold out onto a serving plate or scoop and serve out of the bowl. Enjoy!

Recipe Notes

  • Add enough water to the reserved mandarin orange juice to make 1 cup.
  • I find it best to add the softened sherbet by spoonfuls, not all at once. Stir after each spoonful to melt. By the spoonfuls cuts down on excess foam.
  • If using a mold, run a knife or spatula to loosen the sides, place plate on top and gently invert to flip it over. You can also place the bottom of the mold in hot water for a few seconds to help it ease out.

Nutrition

Calories: 94kcal Carbohydrates: 21g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 1mg Sodium: 69mg Potassium: 36mg Fiber: 1g Sugar: 18g Vitamin A: 19IU Vitamin C: 1mg Calcium: 22mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
5 from 10 votes (8 ratings without comment)
Recipe Rating




Barb

Thursday 24th of October 2024

The orange sherbet jello salad didn't get thick when I made it. I followed the directions as they were in the recipe. The correct amount of water (2 cups boiling water and juice from mandarin oranges with added water to make 1 cup of cold liquid. Also used a pint of orange sherbet. Any idea why it didn't get thick?

Kelly Wildenhaus

Sunday 3rd of November 2024

Hi Barb. I'm not sure why it didn't set up. Did you refrigerate it overnight? It doesn't thicken right away but it has always set up for me after refrigerating over night.

Jamie

Saturday 11th of May 2024

What kind of sherbet do you use for this?

Kelly Wildenhaus

Sunday 12th of May 2024

Hi Jamie, orange sherbet.

Barbara J Haedel

Monday 20th of December 2021

I increased servings to 14. guessing recipe adjusted for this. Will make in large jello mold.

Judie

Thursday 7th of October 2021

used this many times for salad at church and thanksgiving cause of color.

vicki roth

Monday 2nd of August 2021

Do I double this recipe for a 13x9 pan ?

Kelly

Saturday 21st of August 2021

Hi Vicki. I have never doubled the recipe so I'm not sure how it will turn out with just straight up doubling the ingredients.