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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.


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