2 c. boiling liquid (water or fruit syrup)
1 pkg. (3 oz.) orange gelatin
1 pt. orange sherbet
2 cans mandarin oranges, drained
1 can (20 oz.) pineapple chunks, drained
1 c. coconut
1 c. miniature marshmallows
1 c. dairy sour cream

Pour boiling liquid over 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; freeze until firm. Mix remaining can orange segments, pineapple, coconut and marshmallows. Fold in sour cream. Refrigerate this mixture for 3 hours. Unmold gelatin-sherbet mixture and fill center with fruit mixture.