#1409 - Sherbet Salad

(by Shirley McNevich)

1 - 15oz. can Dole mandarin oranges (drained but save the juice)
2 - 3oz. boxes orange Jell-O
1 pint good quality orange sherbet
2 - 8oz. cans Dole crushed pineapple (do not drain)

In a measuring cup add the mandarin orange juice--add enough water to the juice to make 1 1/2 cups of liquid. Pour the liquid into a saucepan over medium heat--bring to a boil. Remove saucepan from heat--add both boxes of Jell-O--stir until dissolved. Start adding scoops of sherbet to the hot Jell-O mixture--add all of the sherbet and stir until melted. Add drained mandarin oranges, crushed pineapple and its juice--stir until mixed. Let it cool to room temperature, then put it into a serving bowl. Refrigerate overnight.