2 pkgs. (3 oz.) or 1 pkg. (6 oz.) orange jello
2 sm. cans (11 oz.) mandarin oranges, drained
1 can (13 1/2 oz.) crushed pineapple, drained
1 pt. vanilla ice cream
1 sm. carton (8 oz.) sour cream
Maraschino cherries, cut up and drained, if desired

Dissolve jello in one cup boiling water and one cup cool water and let cool. Soften ice cream and sour cream together in a bowl, then add all the fruit, mix, and then add the cooled jello. Stir and put in a long pyrex dish (or whatever) and refrigerate. This salad sets fairly fast. You can take a slotted spoon and distribute fruit into bottom of pyrex dish from mixing bowl, and then gently pour rest of mixture over fruit.