Congealed Ambrosia - cooking recipe

Ingredients

1 (15 1/4 oz.) can pineapple chunks, undrained
1 (6 oz.) pkg. orange jello
1 pt. orange sherbet
2 (11 oz.) can mandarin oranges, divide and halved
1 c. flaked coconut
1 c. miniature marshmallows
8 oz. carton sour cream

Preparation

Drain pineapple; reserve juice and add enough water to make 2 cups.
Place juice in saucepan and bring to a boil.
Add jello stirring until dissolved.
Remove from heat and add sherbet; stir until sherbet is melted.
Chill until consistency of unbeaten egg whites.
Add pineapple and 1/2 of the oranges.
Spoon into 6 oiled cups or a mold.
Cover and chill until firm.