Triple Orange Salad  

Triple Orange Jello Salad 

 

 

2
cups boiling water
1
6-ounce package orange-flavored gelatin
1
pint orange sherbet
2
11-ounce cans mandarin orange segments, drained
1
13-ounce can pineapple chunks, drained
1
cup flaked coconut
1
cup miniature marshmallows
1
cup dairy sour cream or 1/2 cup chilled whipping cream, whipped

 

 

>our boiling water on gelatin in bowl; stir until gelatin is dissolved.  Add orange sherbet; stir until melted.  Stir in 1 can orange segments.  Pour into 6-cup mold; refrigerate until firm.

 

Mix remaining orange segments, the pineapple, coconut and marshmallows.  Fold in sour cream.  Refrigerate at least 3 hours.  Unmold and fill center with fruit mixture. 

 

10 to 12 servings.