2 c. boiling liquid (water and fruit syrup)
6 oz. pkg. orange gelatin
1 pt. orange sherbet
2 - 11 oz. mandarin orange segments (drained)
13 1/2 can pineapple, chunks, drained
1 c. flaked coconut
1 c. miniature marshmallows
1 c. sour cream

Pour liquid over gelatin in bowl, stirring until gelatin is dissolved. Add orange sherbet. Stir until melted. Stir in 1 can of mandarin orange segments. Pour into 6 cupped ring mold. Chill until firm. Combine remaining orange segments, pineapple, coconut and marshmallows. Fold in sour cream. Chill at least 3 hours. Fill center of unmolded salad with fruit mixture.