Filled Ring Mold Salad - cooking recipe

Ingredients

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

Preparation

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