Type what you have

Ingredients

• ✓ orange sherbet
• angel food cake
• raspberry sherbet
• lime sherbet
• whipped topping

Instructions

1. 1 Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

By VITE

Ingredients

• ✓ orange sherbet
• orange
• egg white
• white sugar
• cream of tartar

Instructions

1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Ingredients

• ✓ orange sherbet
• orange gelatin
• water
• mandarin orange

Instructions

1. 1 Whisk gelatin into boiling water until dissolved; allow to cool for 10 minutes.
2. 2 Stir in orange sherbet until completely melted. Once gelatin begins to thicken, stir in mandarin oranges. Pour into a gelatin mold; refrigerate until set, about 6 hours.

By Tara Holt

Ingredients

• ✓ orange sherbet
• pound cake
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
2. 2 Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
3. 3 Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
4. 4 In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.

By Cali

Ingredients

• ✓ orange sherbet
• ginger ale
• grenadine syrup
• orange juice

Instructions

1. 1 Combine ginger ale, sherbet, grenadine, and orange juice in a pitcher or punch bowl until smooth.

By Tiffany Rebura

Ingredients

• ✓ orange sherbet
• ginger ale
• fruit punch
• pineapple juice

Instructions

1. 1 Combine ginger ale, fruit punch, and pineapple juice together in a punch bowl; add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes; stir gently and serve.

By Jo Ann Young

Ingredients

• ✓ orange sherbet
• vodka
• ice
• lemon sorbet
• lemon sparkling water
• carbonated water
• prosecco
• lemon

Instructions

1. 1 Pour vodka into a chilled old-fashioned glass or stemless wine glass; add ice. Add orange sherbet and lemon sorbet. Top with lemon- and orange-flavored water; stir together using a long-handled drink spoon until completely blended.
2. 2 Top with Prosecco; garnish with a lemon slice.

By Jamie Lentzner

Ingredients

• ✓ orange sherbet
• fruit-flavored wine

Instructions

1. 1 Place 2 scoops sherbet into each of four 12-ounce glasses. Slowly pour wine over sherbet; stir slightly.

By PETBABYLAMBS

Ingredients

• ✓ orange sherbet
• orange juice concentrate
• ginger ale

Instructions

1. 1 Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.

By KJB

Ingredients

• ✓ orange sherbet
• orange juice
• ginger ale
• champagne

Instructions

1. 1 Place sherbet block in the center of a large punch bowl. Pour orange juice over top, followed by ginger ale and Champagne. Stir gently to mix liquids until top of punch begins to foam. Serve immediately.

By Julienne A Falk

Ingredients

• ✓ orange sherbet
• orange-flavored drink
• lemon-lime soda
• orange soda

Instructions

1. 1 Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.

By Sarah V

Ingredients

• ✓ orange sherbet
• vanilla ice cream
• lemon-lime carbonated beverage
• milk

Instructions

1. 1 Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.

By Bea Gassman

Ingredients

• ✓ orange sherbet
• vodka
• orange juice
• strawberry
• ice

Instructions

1. 1 In a blender, mix the vodka, orange juice, strawberries, orange sherbet, and ice. Blend until smooth.

By Linda

Ingredients

• ✓ orange sherbet
• water
• white sugar
• lime gelatin mix
• pineapple juice
• ginger ale
• orange drink
• gummy candy

Instructions

1. 1 Mix boiling water, sugar, and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
2. 2 Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended.

By Holly1013

Ingredients

• ✓ orange sherbet
• orange juice concentrate
• lemon juice
• white sugar
• cinnamon
• ginger
• clove
• nutmeg
• egg
• water
• vanilla ice cream
• ginger ale

Instructions

1. 1 Place orange juice concentrate, lemon juice, sugar, cinnamon, ginger, cloves, nutmeg, and eggs in a blender; blend until smooth. Cover and refrigerate until ready to serve. Pour egg mixture into a large punch bowl. Stir in water. Drop ice cream and sherbet in then top with the ginger ale.

By Mama Knifton