Christmas Week: Orange Pudding Salad

Why this is called a salad is beyond me. Orange pudding, yes. Salad--hardly. But this has knocked around in my family since I was a kid, recipe provided by Aunt Florence.

Aunt Florence was a longtime family friend who passed away a few years after my mom did, back in the eighties. Their relationship was complicated and not without rivalry, so for my mother to actually write down one of Florence's recipes usually meant that it was exceptional. Anyway, this time of year, I am nostalgic and besides, my brother-in-law absolutely loves this stuff.

Orange Pudding Salad Ingredients

2 3-oz pks Orange Jello

2 cups boiling water

1 pint heavy cream, stiffly beaten (I suppose you could substitute Cool Whip but really, why would you?)

2 small cans mandarin oranges

1 pint orange sherbet (yes, sherbet, not sorbet.)

Dissolve the jello in the boiling water. Let the mixture sit until nearly set - referred to in the original recipe as "snotty texture". You'll know why when you see it. Try not to let it set all the way because it doesn't come out as well. This stage takes some patience, it doesn't come quickly and then all of a sudden, it's too late.

Beat the snotty mixture until foamy, about 5 minutes depending on your mixer. Add the sherbet and beat together until blended.

Fold in the whipped cream and oranges, then thoroughly but gently mix.

Chill at least 4 hours before serving. Makes a boatload that serves twelve.

I've never tried molding this but it's probably too soft to work well. Additional gelatin might stiffen it enough for something like that.

I'm planning on posting more nostalgic favorites this week, but this is probably the only recipe I'll actually make this year.