| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Desserts | 1 | Servings | ||
INGREDIENTS
| 1 | cn | 20 oz pineapple chunks |
| Drained, cut in half | ||
| (reserve juice for dressing) | ||
| 1 | cn | 16- oz mandarin orange |
| Segments, well drained | ||
| 2 | Bananas, quartered and | |
| Sliced | ||
| 1 | pk | 3 -oz. orange gelatin |
| 1 | pk | 3 -oz. lemon gelatin |
| 1 | c | Boiling water |
| 1 | pt | Orange sherbet, softened |
INSTRUCTIONS
Combine pineapple, mandarin oranges and bananas; set aside. In a medium saucepan, dissolve gelatins in booiling water over low heat until well dissolved. Remove from heat and stir in sherbet until thoroughly blended; fold in prepared fruit. Rinse a 6cup mold with cold water, pour in gelatin mixture and chill until firm. Unmold onto cold plate. Garnish with orange slices. Serve with fruit dressing. Source Salads for all seasons by Miriam Loo's Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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