I'm a big fan of Jello salads, I guess growing up in the 60's and 70's will do that to you! I love all the variety of ways you can make Jello and mix stuff in. This version adds orange sherbet to the orange Jello for a delightful twist: the sherbet melts into the Jello and gives you that orange-on-orange flavor without adding another step. Then you add mandarin oranges for another layer of orange flavor - yum!
My mom kept a version of this in her recipe box too, though hers had crushed pineapple and sliced banana mixed in along with the mandarin oranges. This version keeps it simple and sticks with just the oranges. Once you try it, you can probably add in whatever your heart desires. 😁
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Ingredients needed for Orange Sherbet Salad
- Orange Jello, the 6 ounce box (or 0.6 ounce if you're using sugar-free)
- Boiling water
- Orange sherbet
- Canned mandarin oranges
Quick note on the Jello box: orange Jello comes in a 6 ounce size normally, but the sugar-free version is 0.6 ounce. Easy to grab the wrong one at the store, so double check before you dissolve it. Also, two smaller boxes work the same.
How to Make this Orange Jello Salad with Sherbet
Start by draining the mandarin oranges. Dump the can into a strainer or colander and let it sit while you work on the Jello, so it's not adding extra liquid to the mold later.
Stir the Jello into the boiling water until it's completely dissolved, then let it cool for about 10 minutes. You don't want it piping hot when the sherbet goes in.
Scoop the sherbet into the Jello and keep stirring until it's fully melted and combined. Then stir in the drained mandarin oranges.
Pour everything into a 4 cup mold, cover it, and refrigerate. It needs about 6 hours to set fully, but overnight works too if that's easier for your schedule.
If you don't want to fuss with a mold, just pour it into a bowl instead. It'll be soft-set and scoopable in about an hour, which is honestly how I make it most of the time.
Serving suggestions and variations
This is a good one for a potluck or a holiday table alongside the heavier dishes. It's light and a little bit nostalgic, the kind of thing that shows up at family gatherings without much explanation needed.
If you want to try my mom's version, add crushed pineapple(drained) and sliced banana along with the mandarin oranges. It turns this from an orange salad into more of a fruit salad, and it's just as easy to put together.
And if you're planning your holiday spread, this one fits right in alongside the rest of my Thanksgiving jello salads - it's become one of my go-to potluck staples.
Storage of your Orange Jello Salad
Keep it covered in the fridge, and it'll hold well for 3 to 4 days. Since it's set with Jello, it doesn't freeze and thaw back to the same texture, so I'd stick to fridge storage only.
📖 Recipe
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Orange Sherbet Salad
Ingredients
- 6 ounces Jello orange flavor (0.6 oz if sugar-free)
- 2 cups water boiling
- 1 pint orange sherbet
- 10 ounces mandarin oranges canned
Instructions
- Place the can of mandarin oranges in a strainer or colander and set aside to drain well while you prepare the Jello.10 ounces mandarin oranges
- Dissolve the Jello in the boiling water by stirring until fully dissolved. Allow the mixture to cool for 10 minutes.6 ounces Jello, 2 cups water
- Scoop the pint of sherbet into the bowl of dissolved Jello. Keep stirring until the sherbet is completely melted. Stir in the drained mandarin oranges.1 pint orange sherbet
- Pour the mixture into a 4 cup mold, cover and refrigerate until set, about 6 hours or overnight.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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