REMOVE the pint of orange sherbet from the freezer. Set it aside as you prep the other ingredients so it can soften and start to melt.

OPEN the can of mandarin oranges and drain them, reserving the liquid. Set the
oranges aside.

POUR the reserved liquid into a liquid measuring cup and add enough water to equal 2 cups.

BOIL the liquid.

DUMP the orange jello packet into a large bowl. Pour the boiling water/juice into the bowl with the orange jello. Stir until the gelatin dissolves.

POUR one cup of the dissolved jello into a bowl. Set aside to cool. Pour the rest of the gelatin into a separate mixing bowl.

MELT the orange sherbet into the mixing bowl with the dissolved jello. Stir until it is all melted and combined. (If the sherbet is hard, see note #1.)

COVER both bowls of jello and chill them in the refrigerator for about 30 minutes, or until the mixtures have the consistency of egg whites.

SPRAY the cake Bundt pan with cooking spray. Make sure to get all the curves and indentations covered, including the center column.

REMOVE the jello/sherbet mixture from the fridge. Stir in the reserved mandarin oranges.

POUR the mixture evenly into the sprayed Bundt pan. Cover and refrigerate for another 15 to 20 minutes. The jello needs to set enough so that the second layer does not merge into the jello layer.

TAKE the plain jello mixture from the fridge. Using an electric mixer with a wire whip attachment, whip the jello mixture for about 2 minutes, or until it has increased in volume and is frothy.

WHIP in the Cool Whip until just combined. No white streaks should remain.

SMOOTH the whipped cream jello mixture on top of the first jello layer in the Bundt pan. Smooth the creamy jello flat.

COVER and refrigerate for 3 to 4 hours, or until set.

TO REMOVE the jello from the mold, take it from the refrigerator and take off the plastic wrap. Use a small, thin spatula and run it around the edges of the Bundt pan to release the jello from the sides.

FILL the sink with 2 inches of warm water OR find a container the bundt pan can fit inside and fill it with 2 inches of warm water. Soak the Bundt pan in the warm water for one minute. This allows the jello mandarin orange salad to gently loosen from the bottom of the pan. When you remove the pan from the water, dry the pan off. Otherwise, water may drop onto the jello salad when it comes out of the pan. (See Note #2.)

INVERT the jello by placing a serving plate on top of the Bundt pan on its “open” side. Keep a firm grip on the plate and pan. Flip the plate and pan over together. Gently wiggle the Bundt pan off the jello salad. (If the jello isn't coming out of the pan, see Note #3.)

GARNISH with orange slices, pomegranate seeds, or more whipped cream, if desired.

GENTLY SLICE with a cake knife and serve chilled.