Triple Orange Ambrosia Salad

2 cups liquid, boiling (water or fruit syrup)
1 (6 ounce) box orange gelatin
1 pint orange sherbet
1 (11 ounce) can mandarin orange segments, drained
1 (13 1/2 ounce) can pineapple chunks, drained
1 Cup flaked coconut
1 Cup miniature marshmallows
1 Cup dairy sour cream

Pour boiling liquid over gelatin in bowl. Stir until gelatin is dissolved. Add orange sherbet; stir until melted. Stir in 1 can of the orange segments. Pour into a 6-cup ring mold. Chill until firm.

Meanwhile, in a separate bowl combine remaining orange segments, pineapple, coconut, and marshmallows. Fold in sour cream. Chill at least 3 hours.

Remove firmed gelatin mixture from mold. Fill center with fruit mixture.

Makes 10-12 servings.