Triple Orange Ambrosia - cooking recipe

Ingredients

1 pkg. Jell-O (orange flavor)
2 c. boiling water
1 pt. orange sherbet
1 (11 oz.) can mandarin orange sections, drained
1 (20 oz.) can pineapple chunks, drained
1/2 c. Kraft miniature marshmallows
1/2 c. Baker's Angel Flake coconut
1 c. thawed Cool Whip topping

Preparation

Dissolve gelatin in boiling water.
Stir in sherbet until melted.
Chill until slightly thickened.
Mix in half the oranges and pineapple chunks.
Pour into ring mold sprayed with no-stick cooking spray.
Chill until firm.
Unmold.
Stir marshmallows, coconut and remaining fruit into whipped topping.
Scoop mixture into center of ring mold.
Makes 8 to 10 servings.