Jello, Mandarin Oranges, & Orange Sherbet Dessert

• 2 3 oz (84 grm). pkgs. orange Jello
• 2 3 oz (84 grm). pkgs. lemon Jello
• 4 cups (950 ml) boiling water
• 2 cups (475 ml) orange sherbet
• 2 cups (475 ml) crushed pineapple, undrained
• 2 11 oz (308 grm). cans mandarin oranges, drained
• 1 cup (225 ml) sour cream
• parsley or watercress for garnish

1. Dissolve orange Jello in 2 cups (475 ml) boiling water.
2. Add sherbet, blend well.
3. Chill until slightly thickened.
4. Fold in 1 cup (225 ml) pineapple, and oranges.
5. Turn into a 3-1/2 quarts (3300 ml) mold.
6. Chill until firm.
7. Dissolve lemon Jello in 2 cups (475 ml) boiling water.
8. Refrigerate until it starts to set.
9. Whip with beater.
10. Add sour cream and rest of pineapple and mix thoroughly.
11. Pour over orange Jello and refrigerate until firm.
12. Unmold and serve with parsley or watercress in middle of mold.

orange jello, lemon jello, boiling water, orange sherbet, pineapple, mandarin oranges, sour cream, parsley

Taken from online-cookbook.com/goto/cook/rpage/0017D9 (may not work)