2 pkg. orange Jello
1/2 pt. orange sherbet
1 can (sm.) crushed pineapple
1 can (lg.) mandarin oranges

Drain both cans of fruit, reserving juice. Add enough water to juice to make 2 cups. Bring to a boil. Pour over Jello. Mix until dissolved. Let stand until it stops steaming. Add sherbet and fruit. Place in round mold or 8 x 10 inch baking pan.