Orange Bavarian - cooking recipe

Ingredients

3 (3 oz.) pkg. orange gelatin
2 1/4 c. boiling water
1 c. (8 oz.) sour cream
1 qt. orange sherbet, softened
1 (11 oz.) can mandarin oranges, drained and halved
red and green grapes (optional)

Preparation

Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray. Cover and chill 8 hours or overnight.