Rating: 4 stars 4.2
14 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

This is one of those great recipes that my Grandma's buddies used to make at our church functions, and that we always looked forward to.

Recipe Summary

prep:
15 mins
additional:
1 day 45 mins
total:
1 day 1 hr
Servings:
10
Yield:
1 ring mold or square pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a ring mold or 9x9-inch square pan.

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  • Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make 1 cup of liquid.

  • In a mixing bowl, combine the boiling water and 1 cup mandarin orange liquid. Dissolve gelatin in this mixture, and refrigerate until it begins to set. Using an electric mixer, beat in sour cream and softened sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin oranges and pineapple chunks. Pour mixture into ring mold or prepared pan and chill overnight.

Nutrition Facts

147 calories; protein 2.7g; carbohydrates 25.3g; fat 4.8g; cholesterol 10mg; sodium 77.2mg. Full Nutrition
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