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ORANGE SHERBET GELATIN
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| Approximately 20 Portions 3 (4-Oz.) Boxes of Orange Gelatin 2 Cups Hot Water Place in large mixing bowl. Dissolve gelatin in hot water. 2 Cups Orange Sherbet Add to gelatin mixture. Stir until sherbet is melted and evenly mixed into gelatin. Refrigerate until gelatin begins to thicken (to the consistency of unbeaten egg whites, stirring once in a while to keep an even consistency). 1 (15-Oz.) Can Mandarin Oranges, Drained 1 (15-Oz.) Can Pineapple Tidbits (or Crushed) with their juice 2 Cups Cool Whip 2 Cups Miniature Marshmallows Fold into gelatin-sherbet mixture. Pour into mold. Chill until set. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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