Jul 012006
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What a great recipe! You’ve got to try this. What I love most about it is that you can freeze it or refrigerate it – tastes great both ways! The sherbet makes it smooth and creamy. I did some in a mold, some in individual fruit cups and some in a freezer container. Good stuff!
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12 C.

24 C.

36 C.

48 C.

60 C.

72 C.

Lemon Jell-O; dry mix

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Boiling water

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Orange sherbert (1 quart = 4 C.)

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Mandarin oranges; canned, drain, reserve juice

30 oz.

60 oz.

90 oz.

120 oz.

150 oz.

180 oz.

Crushed pineapple; canned, drain, reserve juice

20 oz.

40 oz.

60 oz.

80 oz.

100 oz.

120 oz.

Assembly Directions:
Drain canned fruits and reserve juice. Dissolve Jell-O in boiling water. Add sherbet and stir until melted. Add juice from canned fruits and stir. Add oranges and pineapple.

Freezing Directions:
Pour Fruit Freeze into two 6-cup molds, lidded individual servings cups, bowl or freezer container/s. Fruit freeze may be frozen or refrigerated. To serve from frozen, allow to thaw 15-20 minutes at room temperature before serving.

I really like the flexibility of being able to refrigerate or freeze this fruit salad. It tastes great both ways. One batch makes 12 cups but it’s so easy to make in quantity and freeze, I would suggest going “big” on this one.

Nutritional Info:
Per Serving: 253 Calories; 1g Fat (4.5% calories from fat); 4g Protein; 59g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 107mg Sodium.
Exchanges: 1 Fruit; 3 Other Carbohydrates.

Nanci Slagle

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