Mimi’s Orange Salad


  • 1 (11-ounce) can of mandarin oranges
  • 1 (8-ounce) crushed pineapple
  • water, to taste
  • 1 (6-ounce) package of orange gelatin
  • 1 pint of orange sherbet, softened
  • 2 bananas, sliced


  1. Grease a 6-cup mold.

  2. Drain the oranges and the pineapple, reserving the juices. Set the oranges and the pineapple aside.

  3. Add the water to the reserved fruit juice to measure 2 cups.

  4. In a saucepan, place the watered-down juice and bring it to a boil.

  5. In a large bowl, add the orange gelatin and pour the warmed fruit juice over it.

  6. Stir the mixture until the gelatin is dissolved.

  7. Stir in the sherbet to the mixture until it is smooth.

  8. Chill in the fridge until the mixture is partially set. Be sure to watch carefully so it doesn’t set entirely before you can add the fruit.

  9. Fold in the oranges, the pineapple, and the bananas.

  10. Pour the mixture into the prepared mold.

  11. Chill until firm, about 2 hours or up to overnight.

  12. Serve.

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