Cherri's Korner

 Looking at previous years, I found a great salad by Barb Guttormsson. Hopefully this will work for your Easter gathering.

Orange-Sherbet Salad

• 1 15 1/4-oz. can crushed pineapple
• 1 10 1/2-oz. can mandarin oranges
• 1 6-oz. pkg. or 2 3-oz. pkgs. orange-flavored gelatin
• 2 cup boiling water 2 tablespoons lemon juice
• 1 pint orange sherbet
• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 1 beaten egg
• 1 cup whipping cream
• Mandarin oranges (optional)

Drain fruits, reserving 1 cup combined syrup for topping. Dissolve orange gelatin in boiling water; add lemon juice.

Add sherbet by spoonsful, stirring until melted. Chill until partially set; fold in drained fruits.

Turn into a 12x7x2-inch baking dish. Chill until almost firm.

Meanwhile, in small saucepan, combine sugar and unflavored gelatin. Add reserved syrups and egg; cook and stir until thickened, and bubbly.

Cool thoroughly but do not allow to set. Whip cream; fold in cooked mixture. Spread over partially set gelatin. T

op with additional mandarin oranges, if desired.

Chill until firm.

Makes 12 servings.