ORANGE JELLO MOLD
2 (3 oz.) pkgs. orange Jello
2 (3 oz.) pkgs. lemon Jello
4 c. boiling water
1 pt. orange sherbet
2 c. crushed pineapple, undrained
2 (11 oz.) cans mandarin oranges,
drained
1 c. sour cream
Dissolve Jello in 2 cups boiling water. Add sherbet, blend well. Chill until slightly thickened. Fold in 1 cup pineapple, and oranges. Turn into a 3 1/2 quart mold. Chill until firm. Dissolve lemon Jello in 2 cups boiling water. Refrigerate until it starts to set. Whip with beater. Add sour cream and rest of pineapple and mix thoroughly. Pour over orange Jello and refrigerate until firm. Unmold and serve with parsley or watercress in middle of mold. Don't forget to grease mold with mayonnaise.

JELLO MOLD
1 pt. orange sherbet
1 lg. 6 oz. or 2 sm. pkgs. orange
Jello
2 c. boiling water (use just under 2
c.), no cold water
1 can mandarin oranges, drained
Coconut and/or nuts
Dissolve Jello in boiling water. Add sherbet. Stir until dissolved. Add mandarin oranges, coconut and nuts. (Can use boysenberry sherbet and boysenberry Jello, blackberry sherbet and blackberry Jello, etc.) Sour cream dressing if you want. Cookbook '76

ORANGE JELLO MOLD FOR CHURCH SUPPER
3 pkgs. orange jello
1 pt. orange sherbet
2 c. miniature marshmallows
1 sm. can mandarin oranges
1/2 pt. whipping cream
3 c. hot water
Combine jello and hot water. Let stand to room temperature. Mix in sherbet and stir; add marshmallows, oranges, and juice. Whip cream and add to mixture. Pour into mold.

RASPBERRY JELLO
6 oz. pkg. raspberry jello
1 c. boiling water
1 pt. raspberry sherbet
1-2 c. frozen raspberries, drained
1 c. Cool Whip
Dissolve jello; add sherbet; mix well. Partially set; fold in Cool Whip and add raspberries.

LEMON DESSERT
2 pkgs. lemon Jello
1 1/4 c. boiling water
1 pkg. instant lemon pudding
1 pt. lemon sherbet
1 c. Cool Whip
Dissolve Jello in water. Let set partly. Add pudding mix (make like directions on box). Blend with Jello well. Add softened sherbet. Fold in Cool Whip.

SUMMER COOLER PARFAITS
1 (4 oz.) pkg. peach Jello
3 med. size ripe peaches
1 qt. sherbet (triple flavor -
orange, lemon, raspberry)
6 fresh cherries or whole
strawberries for garnish
Make Jello according to directions. Chill. Just before serving, peel, and slice peaches. Divide Jello among 6 parfait glasses. Spoon peaches over Jello. Top each glass with sherbet and whole fruit garnish. Flavors of Jello, fruit, and sherbet may be substituted.

ORANGE CREAM DESSERT
1/2 c. margarine
1/4 c. brown sugar, firmly packed
1/2 c. almonds, chopped
1 c. flour
8 oz. cream cheese
3/4 c. granulated sugar
2 c. hot water
1 pkg. Knox gelatin
1/4 c. water
6 oz. orange jello
1 pt. sherbet (orange)
1 can mandarin oranges, drained
1 sm. container Cool Whip
For cookie crust, cream together margarine and brown sugar. Add almonds and flour. Mix well. Grease very lightly a 9 x 13 1/2 inch pan. Spread dough on bottom of pan with hands. Bake at 375 degrees for 10 minutes and cool. For cream filling, beat cream cheese with granulated sugar. Fold in 1 small size Cool Whip. Spread filling on cookie crust. Chill until set, 1/2 hour or so. For topping, dissolve Knox gelatin in 1/4 cup water. Set aside. In large bowl dissolve jello and 2 cups hot water. Add Knox gelatin and 1 cup cold water. Stir in sherbet and mix until sherbet is dissolved. Fold in mandarin oranges. Pour jello over cheese and refrigerate.