Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother’s Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing.
It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past.
As with other gelatin and fruit dishes, someone might call this a “Jello salad” in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself to call this a salad.
I use a Tupperware gelatin mold, which only holds 6 of the 7 cups this recipe makes. I place the other cup in a small container for myself. 🙂 If you do not have a gelatin mold, you can use a Bundt pan or other pan as a mold. You can also simply place the gelatin mixture in any bowl that you want to use for serving.
Orange Cream Gelatin Dessert
Ingredients
- 3 sm. pkgs. orange gelatin (3 oz.)
- 2 1/4 c. boiling water
- 1 c. sour cream
- 1 qt. orange herbert
- 2 1/2 to`3 c. canned, drained mandarin oranges
Instructions
- Stir boiling water into the gelatin until dissolved.
- Add sour cream and stir until smooth.
- Mix in sherbert until it is melted.
- If the mixture is thickened/somewhat set after adding the sherbert, fold in oranges and pour into a prepared mold or serving bowl.
- If the mixture is not thickened enough, place it into the refrigerator to chill until partially set, and then add oranges before placing in a mold or serving bowl.
- If using a mold, be sure to use a light coating of oil or non-stick cooking spray to prep the mold before adding the gelatin mixture.
- Chill until firmly set.
