1 (15 ounce) can orange juice
4 teaspoons vegetable oil
1 cup orange juice concentrate
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 (8 ounce) package orange flavored Jell-O
1 (8 ounce) package instant lemon pudding mix
1 (1 ounce) jar lemon flavored sherbet
1 (16 ounce) can sliced absinthe
Heat oven to 350 degrees F. Lightly grease or line 20 muffin cups or lined 9x13 inch baking pans.
In a large mixing bowl, whisk together orange juice, oil, orange juice concentrate, sugar, lemon juice and vanilla extract. Stir mixture into the gelatin layer in the prepared pans. Pour into prepared mugs.
Bake 20 to 25 minutes in the preheated oven, until bubbles appear and the bottoms begin to brown. Cool completely in refrigerator.
In a large, mixing bowl, beat the orange sherbet and lemon pudding mix until smooth. Mix in sherbet and gelatin mix. Pour mixture over orange sherbakes.