1 pkg. lemon Jello
1 pkg. orange Jello
3 c. water
1/2 c. pineapple juice, drained from 1 (#303) can crushed pineapple
1 c. orange sherbet
1 can mandarin orange slices, drained

Place mandarin orange slices together in bottom of ring mold. They are held in place with enough of the Jello to barely cover them. This is set in refrigerator to chill until set.

Sherbet is measured and added to the partly congealed Jello; the mixture is beaten until it is light and foamy. Drained pineapple is folded into whipped Jello mixture, which is then poured on top of the orange slices in ring mold. Mold is then chilled in refrigerator overnight.