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Orange Sherbet Salad 2 pkgs. orange Jell-o 2 cups liquid, including orange juice 1 cup mandarin oranges 1 pt. orange sherbet Bring water to boil. Dissolve Jell-o. Add sherbet. Add oranges. Refrigerate. Topping 1/2 cup sugar 3 T. flour 1 egg, slightly beaten 1 cup pineapple and juice Combine and cook until thick. Add 2 T. butter. Cool. Fold together topping and 1 cup cream, whipped. Spread on top of chilled, set salad and refrigerate until serving. Can be served on individual salad plates on a bed of lettuce.

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