#2197 - Mandarin Orange Dessert

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.

#1666 - Orange Creamsicle Punch

(by Shirley McNevich)

1 - 14oz. can Eagle brand condensed milk (room temperature)
1 - 46oz. can Dole pineapple juice (cold)
1 - 2 liter Sunkist orange soda (cold)
1 quart good quality orange sherbet (more if you wish)

Don't mix ingredients until you are ready to serve. In a punch bowl add condensed milk. Slowly add the pineapple juice--stir as you pour to make sure the condensed milk and pineapple juice are well mixed. Slowly add the orange soda--stir. Using an ice cream scoop, scoop balls of orange sherbet into the punch--stir slightly. Serve immediately.

#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.

#1279 - Frozen Orange Sherbet Pie

(by Shirley McNevich)

1 pint good quality orange sherbet (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made chocolate pie crust
1 cup chopped Oreo cookies (plus extra if you wish)

In a bowl add softened sherbet--stir until it's not lumpy. Add 1/2 of the Cool Whip--stir until well mixed. Pour the sherbet mixture into the ready-made chocolate crust. Use your hands to crumble enough Oreo cookies to make 1 cup. Spread the cookie pieces over the top of the pie--use the back of a spoon to press the cookie pieces into the sherbet mixture. Spread the rest of the Cool Whip on the top of the pie--smooth it out using the back of a spoon. Sprinkle more cookie pieces on top of the Cool Whip if you wish. Place pie in freezer overnight. When ready to serve, set the pie on the counter for a few minutes to make it easier to cut.