Melt butter in large skillet over medium heat.
Add coconut and cook, stirring constantly, until golden, about 6 to 7 minutes. Remove from heat.
Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9-inch pie plate.
Spread half of orange sherbet over crust.
Drizzle with liqueur.
Add remaining sherbet, mounding top.
Sprinkle with reserved coconut. Freeze until ready to serve or overnight.
Let stand 10 to 15 minutes before serving.
Garnish with mint, orange peel and mandarin orange segments.
Boil water.
Remove from heat.
Add orange jello and stir until dissolved.
Set aside and let cool.
Mix Cool Whip and Orange Sherbet.
Add Jello to Cool Whip and Orange Sherbet and mix thoroughly.
Refrigerate for 4 hours to set.
Mix 1 package of orange Jell-O with 1 cup of hot water.
Stir in orange sherbet until melted.
Place in mold and chill.
Mix 1 package of orange Jell-O with 1 cup of hot water.
Add the juice from the mandarin oranges and enough water to equal 1 more cup. Pour on top of chilled sherbet mixture and add the oranges.
Chill and serve.
Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges. Pour into a gelatin mold, and refrigerate until set, about 6 hours.
Dissolve Jell-O in hot water.
Add mandarin oranges with juice and orange sherbet.
Stir until sherbet dissolves.
Pour into pan and refrigerate to set.
Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.
Dissolve jello in hot water.
Add orange sherbet and crushed pineapple.
Chill until partially set.
Add Cool Whip and nut meats (if desired).
Refrigerate until set.
You can use sugar less jello, no sugar pineapple and low calorie Cool Whip for low calorie dessert.
Add the orange sherbet, juice, tonic water, Cream Savers, and lastly, ice. *Note* If you are using a regular blender, go in the opposite order in which it is listed.
Blend until the Cream Savers are pulverized along with the ice.
Add tonic water and orange juice, OR orange sherbet till you reach desired consistency.
Turn orange sherbet into a large punch bowl.
If sherbet is very hard, let stand to soften.
Add orange juice and ginger ale. Stir to blend.
Makes about 75 servings.
Dissolve jello with 2 cups boiling water.
Stir in orange sherbet until melted and mix well.
Add oranges and pineapple. Chill until slightly set.
Whip cream and stir into jello mixture. Pour into jello mold.
Set.
Dissolve jello in boiling water.
Stir in orange sherbet. When jello is about jelled, fold in mandarin oranges and whipped cream.
Chill until firm.
Dissolve jello in 2 cups of boiling water.
Add orange sherbet.
Let set partially and add whipped cream and mandarin oranges.
Put in mold and let set.
(Drain mandarin oranges well.)
Dissolve gelatin in boiling water.
Add orange sherbet.
When partially set, add other ingredients, folding in the whipped cream last.
Chill until firm.
Yield: about 12 servings.
Dissolve
gelatin
in
boiling
water; cool.
Meanwhile drain oranges,
reserving syrup.
To the syrup add lemon juice and Cointreau.
Stir
into
gelatin
mixture.
Stir in orange sherbet just
until
sherbet
melts.
Add oranges.
Pour into oiled mold. Chill
several hours before serving.
Can be used as a salad
or a light dessert.
Use a 6 cup mold with sprigs of fresh
mint or chopped maraschino cherries on top to make a color contrast.
Dissolve jello with hot water.
Add lemon juice and orange juice.
When cool, add orange sherbet and mix well; then add mandarin oranges and bananas.
Chill.
Dissolve jello in boiling water.
Add 7-Up and juice from mandarin oranges.
Chill until partially thickened.
Add oranges and orange sherbet.
Beat until frothy.
Chill until thickened.
Mix the lemon jello into the hot water.
Stir until the jello is dissolved.
Cool just until syrupy, then add the orange sherbet and stir until melted.
Stir in the oranges (drained) and the walnuts.
Pour the mixture into an 8 x 8 x 2-inch pan or glass dish.
Chill until set.
Dissolve gelatin in boiling water. Add orange sherbet and stir until thoroughly mixed. Add other ingredients, folding cream in last. Serves 12.
Dissolve jello in 2 cups boiling water.
While hot, stir in 1 pint orange sherbet.
Add mandarin oranges, crushed pineapple and pineapple tidbits.
Stir and chill.
Prepare whipped cream or Dream Whip.
Dissolve jello in boiling water.
Add orange sherbet and other ingredients.
Fold in whipped cream.
Chill.
Serves 12.