Triple Orange Ambrosia Salad
|Boiling liquid||2 Cup (32 tbs) (Water Or Fruit Syrup)|
|Orange-flavored gelatin||6 Ounce (1 Package)|
|Orange sherbet||1 Pint|
|Canned mandarin orange segments||22 Ounce, drained (2 Cans, 11 Ounce Each)|
|Canned pineapple chunks||13 1⁄2 Ounce, drained (1 Can)|
|Flaked coconut||1 Cup (16 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
|Dairy sour cream/1/2 cup whipping cream, whipped||1 Cup (16 tbs)|
Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved.
Add orange sherbet; stir until melted.
Stir in 1 can of the mandarin orange segments (1 cup).
Pour into 6-cup ring mold; chill until firm.
Combine remaining orange segments, the pineapple, coconut and marshmallows.
Fold in sour cream.
Chill at least 3 hours.
Fill center of unmolded salad with fruit mixture.