2 c. boiling liquid (water or fruit syrup)
1 (6 oz.) pkg. raspberry Jello
1 pt. raspberry sherbet
1 can (11 oz.) mandarin oranges, drained
1 can (13 1/2 oz.) pineapple chunks, drained
1 c. flaked coconut
1 c. mini marshmallows
1 c. sour cream

Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved. Stir in raspberry sherbet until melted. Pour into 4 cup ring mold; chill until firm. Combine orange segments, pineapple, coconut and marshmallows. Fold in sour cream. Chill at least 3 hours. Just before serving, fill center of unmolded salad with fruit mixture. 6 to 8 servings.