Maxine’s Yummy Orange Sherbet Salad

1 can (15 1/4 ounces) crushed pineapple

1 can (10 1/2 ounces) mandarin oranges

1 (6 ounce) package orange-flavored gelatin

2 cups boiling water

2 tablespoons lemon juice

1 pint orange sherbet

1/2 cup sugar

1 envelope unflavored gelatin

1 beaten egg

1 cup whipping cream

mandarin oranges for garnish (optional)

Drain fruits, reserving 1 cup combined syrup for topping. Dissolve orange gelatin in boiling water; add lemon juice. Add sherbet by spoonfuls, stirring until melted. Chill until partially set; fold in drained fruits. Turn into a 12 x 7 x 1″ (approximate) dish. Chill until almost firm. Meanwhile, in small saucepan, combine sugar and unflavored gelatin. Add reserved syrups and egg; cook and stir until thickened and bubbly. Cool thoroughly but do not allow to set. Whip crea; fold in cooked mixture. Spread over partially set gelatin. Top with additional mandarin oranges, if desired. Chill until firm. Makes 12 servings.

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