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Jello Salads - Alice Kuhar's Recipes

2 (3 oz.) pkgs. orange Jello
1 cup boiling water
1 envelope Knox gelatin. dissolved
in 2 tablepoons water
2 (11 oz.) cans mandarin oranges drained, reserving juice
1 pint orange sherbet
1 cup sour cream
1 (13 oz.) can pineapple tidbits well drained
In a large bowl, dissolve orange Jello in boiling water; add gelatin and reserved mandarin orange juice. Chill until slightly thickened. Add drained mandarin oranges, drained pineapple, sherbet, and sour cream. Beat until frothy. Pour mixture into a 9x13-inch casserole dish or mold; chill until set. (For variety - add coconut, walnuts and/or marshmallows.) Serves 8-10 and is suitable for freezing.

1 pkg. (3 oz.) raspberry Jello
1 cup sour cream
3/4 cup boiling water
1/2 cup cold water
1 pkg. frozen raspberries, partially thawed with juice
1 cup small marshmallows, melted
Mix together melted marshmallows and sour cream. But into a mold to set. Dissolve Jello in boiling water; add cold water and set aside. When a little firm, whip Jello until fluffy. Fold in raspberries and juice. Pour this mixture on top of sour cream/marshmallow mixture. Refrigerate until set.

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