ORANGE SALAD

                                           Joyce Ostergard

2 pkgs. orange jello

1 pt. orange sherbet

1 (8 oz.) can crushed pineapple, drained

1 can mandarin oranges, drained

1 cup sour cream

 

Dissolve jello in water; add sherbet and remaining ingredients. Chill in refrigerator until set.

 

PINEAPPLE APRICOT SALAD

Debbie Dobyns

 

1 large can crushed pineapple

1 large pkg. apricot jello or 1 small pkg. each lemon and

orange jello

1/2 cup sugar

2 small pkgs. cream cheese, softened

2 cups cold water

1 cup chopped nuts (optional)

1 small pkg. Cool Whip

sharp cheese, grated

 

Place pineapple and jello in sauce pan and heat until almost to a boil. Add sugar and cream cheese. (Cream cheese will dissolve better if placed in a small amount of this hot mixture, then returned to pan after cheese is mixed well.) Remove from heat and add 2 cups cold water. Pour into square dish. Place in refrigerator until partly jelled. Add nuts, if desired, and spread Cool Whip over this. Top with grated sharp cheese.

 

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