11 oz. mandarin oranges
1 c. crushed pineapple
3 oz. orange gelatin
3 oz. lemon gelatin
1 pt. orange sherbet

Drain juices from fruit and add water to make 1 1/2 cups liquid. Boil and add to gelatins to dissolve. Stir in orange sherbet. Pour into 6 cup mold. Chill until partially set and fold in fruit. Chill until firm. Garnish with mint leaves and mayonnaise and serve with chicken or pork.

Serves 8 to 10.