2 (3 oz.) pkg. orange Jello
1 sm. can crushed pineapple
1 can Mandarin orange sections
1/2 pt. sour cream
1 pt. orange sherbet

Drain fruit and add water to make 2 cups liquid. Heat to just boiling point. Pour on Jello, stir until dissolved. Mix sour cream with sherbet until smooth. Stir into Jello and let set until it start to thicken. Fold in fruit and pour into mold.