You need to let the gelatin cool, as directed, before adding in the sherbet or the Jello won’t solidify properly.
You can also add in a 10-ounce can mandarin oranges, drained and mashed. Chill the gelatin until very thick, but not completely set, before adding them in.
- 6 ounce package orange Jell-O
- 1 Cup boiling water
- 2 Cups orange sherbet, softened
- 8 ounce container Cool Whip topping, defrosted
In a large bowl, completely dissolve the gelatin in the boiling water.
Place in the refrigerator for 5-10 minutes to cool.
Stir in the orange sherbet.
Gently fold in the Cool Whip until thoroughly combined.
Transfer to a non-stick Jell-O mold lightly coated with cooking spray.
Place in the refrigerator to set for about 4 hours.
Loosen Jell-O and invert onto a serving plate.
Slice and enjoy!