Tropical Ambrosia

• 2 (15 1/4 oz.) cans pineapple chunks, divided
• 1 (11 oz.) can mandarin oranges
• 1 (6 oz.) pkg. orange-pineapple gelatin
• 1 pt. orange sherbet
• 1 (8 oz.) carton sour cream
• 1 c. flaked coconut
• 1 c. miniature marshmallows

1. Drain pineapple and oranges, reserving liquid.
2. Add enough water to liquid to make 2 cups.
3. Bring liquid to a boil in a medium saucepan.
4. Add gelatin; stir until dissolved.
5. Remove from heat. Add sherbet, oranges and half the pineapple, stirring until sherbet is melted.
6. Pour into a 6-cup ring mold and chill until firm. Unmold onto serving platter.
7. Combine sour cream, coconut, marshmallows and remaining pineapple.
8. Spoon mixture into center of gelatin ring.
9. Enjoy!
10. Yields 10 to 12 servings.

pineapple, mandarin oranges, orangepineapple gelatin, orange sherbet, sour cream, flaked coconut, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=521403 (may not work)