TRIPLE ORANGE SALAD
2 c. boiling liquid (water or fruit syrup)
1 pkg. (6 oz.) orange Jello
1 pt. orange sherbet
2 cans (11 oz. each) mandarin orange segments, drained
1 can (13 1/4 oz.) pineapple chunks, drained
1 c. flaked coconut
1 c. miniature marshmallows
1 c. dairy sour cream or 1/2 c. chilled whipping cream, whipped
Pour boiling liquid 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 ring 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.
marilyn
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