Triple Orange Salad
|Boiling liquid||2 Cup (32 tbs) (Use Either Water Or Fruit Juices)|
|Orange 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 1⁄4 Ounce, drained|
|Flaked coconut||1 Inch|
|Miniature marshmallows||1 Cup (16 tbs)|
|Sour cream/1/2 cup chilled whipping cream||1 Cup (16 tbs), whipped|
Pour boiling liquid on gelatin in bowl; stir until gelatin is dissolved.
Add sherbet; stir until melted.
Stir in 1 can orange segments.
Pour into 6-cup ring mold; refrigerate until firm.
Mix remaining orange segments, pineapple, coconut and marshmal-lows.
Fold in sour cream.
Refrigerate at least 3 hours.
Unmold gelatin onto serving plate and fill center with fruit salad.