2 pkg. orange jello
1 c. boiling water
2 (8 oz. ea.) cans mandarin oranges
1 can crushed pineapple
1/2 pint dairy sour cream, at room temp.
1 pint orange sherbet

Dissolve orange jello in 1 cup boiling water. Add 1 cup juice drained from canned oranges. Add oranges and crushed pineapple, undrained. Set aside and let jello get syrupy. Beat until smooth sour cream and sherbet. To this add fruit mixture. Pour into 9x13-inch pan. Chill until set.

Serves 12.

Submitted by: Juliann Corsini