We always go to my mom’s house for Easter dinner. She makes ham and a couple of the side dishes . My sister and I bring the rest of the meal.
This jello dessert is one that almost always ends up on our table for Easter dinner. Usually my mom makes it as it is my job to make the dessert and deviled eggs!
We do not count this as a dessert as it has “fruit” in it. One of our family’s holiday rules is that it can be called a salad as long as there is fruit in it, and it can be called a bread as long as there is bread in it (for example, monkey bread!). So we sometimes get two desserts in our meal, but it’s a holiday! They only come every so often. And we make sure there is a good solid vegetable on the table as well.
Frosty Mandarin Dessert
Ingredients (#1 picture below–all the ingredients)
- 2 packages orange jello (3 ounces)
- 1 can mandarin oranges (15 ounces)–reserve juice
- 1 pint orange sherbet
- Peeps, if desired
- Open can of oranges, and drain the juice into a 1 cup measuring cup. (#2)
- Add water to the juice until you get one cup liquid. (#3)
- Dissolve the jello in 2 cups boiling water. (#4)
- Add measured water/juice mixture.
- Add one pint of orange sherbet by spoonfuls until it is dissolved. (#5-#7–I cut a quart of sherbet in half.)
- Chill until slightly thickened. (You still want to be able to stir it. This took about 15 minutes.)
- Fold in mandarin oranges. You can reserve a few for embellishment if desired. (When I could drop an orange on top of the jello and it did not sink right to the bottom, I knew it was ready for the oranges. (#8-9)
- Chill until the jello is more set, but not completely set. Add Peeps or reserved oranges on top (if desired.) (#10)
** I do all of this right in the serving bowl I am going to use. The recipe says to make it in another bowl and then pour it into your serving bowl after adding the oranges.