Triple Orange Salad - cooking recipe

Ingredients

2 c. boiling water
16 oz. pkg. orange jello
1 pt. orange sherbet
2 (11 oz. each) cans mandarin oranges
1 can pineapple chunks
1 c. miniature marshmallows
1 c. coconut
1 c. sour cream

Preparation

Pour boiling water on jello.
Stir until dissolved.
Add orange sherbet.
Stir until melted.
Stir in 1 can oranges.
Pour into an 8-inch square glass pan.
Mix remaining orange segments, pineapple, coconut and marshmallows.
Fold in sour cream. Refrigerate at least 3 hours, then spread on top of jello.