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The color is outstanding! This velvety-smooth salad can work as a main course accompaniment or as a refreshing dessert.
2 x 3 oz. raspeberry flavored gelatin (jelly powder)
2 cups boiling water
2 cups raspberry sherbet
Filling:
14 oz. canned pineapple chunks, well drained
10 oz. canned mandarin oranges, well drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup sour cream
Serves 10 to 12
Stir gelatin into boiling water in medium bowl until dissolved.
Cool 5 minutes.
Add sherbet.
Mix in until no streaks appear.
Pour into 6 cup ring mold.
Chill for several hours.
Filling:
Combine all 5 ingredients in bowl.
Stir well.
Unmold salad ring onto plate.
Spoon fruit mixture into center.
Variation:
Lime-flavored gelatin and sherbet may be used instead of raspberry to have a green colored salad.
2 x 3 oz. raspeberry flavored gelatin (jelly powder)
2 cups boiling water
2 cups raspberry sherbet
Filling:
14 oz. canned pineapple chunks, well drained
10 oz. canned mandarin oranges, well drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup sour cream
Serves 10 to 12
Stir gelatin into boiling water in medium bowl until dissolved.
Cool 5 minutes.
Add sherbet.
Mix in until no streaks appear.
Pour into 6 cup ring mold.
Chill for several hours.
Filling:
Combine all 5 ingredients in bowl.
Stir well.
Unmold salad ring onto plate.
Spoon fruit mixture into center.
Variation:
Lime-flavored gelatin and sherbet may be used instead of raspberry to have a green colored salad.
