4 cups boiling water
1 quart vanilla ice cream OR orange sherbet, softened
1-1/2 cups orange juice
2 cans (11 ounces each) mandarin oranges, drained
In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.
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