Filled Ring Mold Salad

• 1 (5 oz.) can pineapple tidbits
• 1 (11 oz.) can mandarin oranges
• 1 envelope unflavored gelatin
• 3 (3 oz.) pkg. orange gelatin
• 1 1/2 pt. orange sherbet, softened
• 1 c. flaked coconut
• 1 c. sour cream
• 1 c. miniature marshmallows

1. Drain pineapple and mandarin oranges, reserving juices.
2. Add enough water to reserved juices to measure 3 cups.
3. Soften unflavored gelatin in 1 1/4 cup juice mixture for 1 minute.
4. Bring remaining juice mixture to a boil in saucepan.
5. Stir in softened gelatin and orange gelatin until dissolved.
6. Pour over sherbet in large bowl; mix well.
7. Cool slightly.
8. Spoon into 6-cup ring mold sprayed with nonstick cooking spray.
9. Chill overnight.
10. Combine mandarin oranges, pineapple, coconut flakes and sour cream in bowl; mix well.
11. Chill overnight.
12. Unmold ring onto serving plate lined with leaf lettuce.
13. Stir marshmallows into fruit mixture. Spoon into center of mold.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260303 (may not work)