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Mandarin-Raspberry Sherbert Gelatin

This refreshing and fruity dessert harmonizes the zing of mandarin oranges and raspberries with the sweetness of orange sherbet. It’s a light and vibrant dessert, perfect for holidays and special occasions.

16 Serving(s)
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Mandarin-Raspberry Sherbert Gelatin

Ingredients

  • 3 (6 oz.) pkgs. raspberry gelatin, divided
  • 3 cups boiling water, divided
  • 8 (4 oz.) cups Schnucks mandarin oranges in juice, drained, reserving 1/2 cup juice
  • 4 cups Schnucks orange sherbert, softened

Instructions

  1. In a medium bowl, stir together 1 package gelatin and 1/2 cup boiling water until dissolved. Stir in reserved mandarin juice.
  2. In a lightly greased Bundt pan, pour in gelatin mixture, then carefully arrange mandarin oranges in a layer. Refrigerate, covered, until firm, at least 1 hour.
  3. In a medium bowl, whisk together remaining packages gelatin and 1 cup boiling water until dissolved. In a blender, add mixture and orange sherbert; blend until combined, 1–2 minutes. Carefully pour into Bundt pan and refrigerate, covered, until set, 2–4 hours.
  4. Carefully invert Bundt pan onto a serving plate to release mold (this can take 3–5 minutes). Cut into slices and serve.

Nutrition Facts

242 Calories Per ServingFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 135mgCarbohydrates: 52gFiber: 0gSugars: 47gProtein: 4g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe