If you grew up in the era of potlucks and Sunday dinners, chances are this Orange Sherbet Jello Salad made an appearance on the table. It’s one of those classic recipes that just makes people smile — bright, citrusy, and wonderfully creamy. The combination of orange Jell-O, mandarin oranges, and soft orange sherbet creates a light, refreshing dessert that’s perfect for warm-weather gatherings, Easter, or any retro-inspired meal.
The best part? It takes just minutes to mix together, and the refrigerator does all the work. Whether you serve it in a fancy jello mold or spoon it out of a glass dish, this dessert is a guaranteed crowd-pleaser that brings back memories of simpler times.
💛 Why You’ll Love This Recipe
- Crowd-pleasing every time. Everyone from kids to grandparents loves this cool, creamy treat.
- It’s nostalgic and fun! This jello salad has that old-fashioned charm — it’s like something straight off a vintage potluck dessert table.
- Light, refreshing flavor. The mix of orange sherbet, mandarin juice, and Jell-O makes it taste like a creamsicle in dessert form.
- So easy to make. Just mix, pour, chill, and serve — no baking or complicated steps required.
- Perfect for holidays and gatherings. Bright, cheerful color and make-ahead convenience make it ideal for Easter, Thanksgiving, or summer picnics. You might also like to try our cranberry jello salad recipe!
Ingredients:
- boxed Orange Jell-O
- boiling water
- canned mandarin oranges
- orange sherbet
How to make Orange Sherbet Jello Salad:
- In a medium bowl, stir boiling water into the Jell-O until completely dissolved.
- Add the mandarin orange juice and softened orange sherbet. Stir until the sherbet is melted and smooth.
- Spray a jello mold or 8×8-inch glass pan with nonstick spray. Pour in the Jell-O mixture and gently scatter the mandarin oranges on top.
- Refrigerate for several hours (or overnight) until fully set.
- Carefully unmold onto a serving plate, or simply serve directly from the dish. Keep refrigerated until ready to serve.
Recipe Tips:
- Softened sherbet mixes in more evenly — let it sit at room temperature for 5 to 10 minutes before adding it in.
- To unmold easily, dip the bottom of the mold in warm water for 10 to 15 seconds, then invert onto a chilled plate.
- Use a rubber spatula to gently loosen the edges before flipping.
- You can substitute other flavors of sherbet (like lime or raspberry) for a colorful twist.
- Make-Ahead Tip: this Jello salad is an ideal make-ahead dessert! Mix it, chill it, and forget it. It’s best served cold, so overnight chilling makes it even better. If you’re using a mold, let it set for at least 6 hours (or overnight) for perfect results.
- For a fun presentation, garnish with whipped cream, fresh mint, or extra mandarin orange slices.
How to Store
Keep your mandarin orange jello salad covered and refrigerated until serving. It will stay fresh and firm for up to 3 days.
If you’re making it ahead for a party, prepare the salad the night before, keep it chilled in the mold, and unmold it right before serving. Avoid freezing — the texture will change once thawed.
What to Serve With This Jello Salad Recipe:
This sweet, citrusy salad pairs beautifully with savory main dishes or classic comfort food sides. Try serving it with Brown Sugar Glazed Ham, Cheesy Scalloped Potatoes and Cherry Cream Cheese Pie (for a full retro dessert spread).
Tip: Do you have a jello mold pan in your kitchen? Probably not. Not many people have those around any more. You can certainly make this recipe without a jello mold. Just put it in a square pyrex or casserole dish and scoop it out to serve.
Author’s Note:
“I have a soft spot for cheerful, old-fashioned desserts like this one. The creamy orange flavor tastes just like a creamsicle in Jell-O form — light, fruity, and nostalgic. If you’re looking for something easy, make-ahead, and guaranteed to make people smile, this Orange Sherbet Jello Salad is it. It’s the perfect combination of sweet simplicity and retro charm!” -RecipeGirl
Orange Sherbet Jello Salad
Equipment
- Jello Ring Mold (You need it for the Jello!)
Ingredients
- One 6-ounce box Orange Jell-O
- 1 cup boiling water
- One 15-ounce can mandarin oranges (drain, and save the juice)
- 1 pint (2 cups) orange sherbet, softened
Instructions
- In a medium bowl, stir hot water into the Jell-O powdered gelatin until it is completely dissolved. Add the mandarin orange juice and the softened sherbet and continue to mix until the sherbet is melted.
- Spray a jello mold (or an 8×8-inch glass pan) with nonstick spray. Pour the Jell-O mixture into the mold and gently scatter the orange slices into the mixture.
- Refrigerate for several hours (or overnight) until well set. Carefully turn out the chilled jello mold onto a decorative plate (see tips below). Or if you used a square dish, you can just put it out for scooping and serving. Keep refrigerated until ready to serve.
Notes
- *Tips for getting the Jell-O out of the mold: Use a small rubber spatula or a knife to loosen the edges of the salad. Place a serving plate on top of the mold and gently flip it over. If the Jell-O doesn’t seem to be coming out, you can always place the bottom of the pan in warm water for about 10 seconds, then flip it over. It should slide right out.
- Softened sherbet mixes in more evenly — let it sit at room temperature for 5 to 10 minutes before adding it in.
- Make-Ahead Tip: this Jello salad is an ideal make-ahead dessert! Mix it, chill it, and forget it. It’s best served cold, so overnight chilling makes it even better. If you’re using a mold, let it set for at least 6 hours (or overnight) for perfect results.
- For a fun presentation, garnish with whipped cream, fresh mint, or extra mandarin orange slices.
- You can substitute other flavors of sherbet (like lime or raspberry) for a colorful twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe for a get together and everyone loved it. So much so that the home owner wants me to make another just for her.
My kids love this jello salad. I make it every Easter. Have also taken to church potlucks. Refreshing and yummy. So easy, too. I usually just put it in 9×13 pryrex.
This is the recipe I loved from my youth! Sadly, every time I make it , it stays liquid! What am I doing wrong? 1 c boiling water, about 1 c of juice, 2 c sherbet—what am I doing wrong? Any suggestion is welcomed!
It’s funny you say that because the last time I tried to make it in a mold (Thanksgiving), it wouldn’t stay molded. Sometimes I just make it in a dish instead, and then you don’t have to worry about it not staying molded. It should definitely turn into a jello salad though and not stay liquid!
This happened to me once when I used the whole container of sherbet (a quart) instead of just a pint. I can’t buy the pint size anymore.
How far in advance can you make this salad?
I would make it one day ahead of serving.
I have a jello mold that is perfect for this recipes. The inside of the mold is removed and you have a perfect molded jello. It does not require greasing. I bought it from Tupperware many years ago.
I make the orange sherber salad and put cool whip and manadarin oranges in
Can this orange sherbet salad be frozen?
I have not tried freezing it!
Can you substitute sorbet for sherbet?
no, it won’t work the same way!
Looks very refreshing and a quick and easy dessert to make!