3 cans (8 oz.) pineapple chunks
1 can (11 oz.) mandarin oranges
1 pkg. (6 oz.) orange gelatin
1 pt. pineapple or orange sherbet
1 c. sour cream
1 c. shredded coconut
1 c. miniature marshmallows

Drain pineapple and mandarin oranges, saving syrups. To the reserved syrups, add enough water to make 2 cups. Bring to a boil and dissolve gelatin in boiling liquid. Remove from heat and stir in sherbet. Add half of the pineapple chunks. Pour into a 1 1/2 quart ring mold and chill until firm.

Combine remaining pineapple chunks with mandarin oranges, sour cream, coconut and marshmallows. Chill several hours. Just before serving, unmold gelatin ring and fill center with sour cream mixture. 8-10 servings.