Shelly's Recipe

APRICOT-ORANGE GELATIN MOLD

Category: Jello

4 boxes apricot-flavored gelatin (3-oz each)
2 cups boiling water
2 cups apricot nectar, chilled
2 cups orange sherbet
1 cup sour cream
2 (15-oz) cans mandarin orange segments, drained and chilled

Stir gelatin and boiling water in medium bowl until gelatin completely dissolves. Stir in chilled nectar. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 45 minutes.

Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. With electric mixer at medium-high speed, whip semi-set gelatin until foamy and well blended, about 1 minute. In separate bowl, whip sherbet and sour cream at medium-high until smooth. Combine sherbet mixture with gelatin and whip on medium-low until completely combined and free of streaks. Fold in oranges. Pour into prepared mold and refrigerate, uncovered, until set, about 4 hours. When ready to serve, invert onto large plate. Serves 8, or more