One15-ounce canmandarin oranges(drain, and save the juice)
1pint (2 cups)orange sherbet,softened
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 8x8-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.
*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.