Orange Sherbet Salad with Ambrosia

Salad:

2 (3-ounce) packages orange gelatin

2 cups boiling water

1 pint orange sherbet

1 (11-ounce) can mandarin oranges, drained

Ambrosia:

1 (11-ounce) can mandarin oranges, drained

1 (20-ounce) can crushed pineapple, drained

1 cup flaked coconut

½ cup maraschino cherries

½ cup chopped pecans

1 cup sour cream

1 cup miniature marshmallows

To make the salad: In a large bowl place the gelatin and add the boiling water, stirring to dissolve. Add the sherbet and mix until it melts. Chill until partially set. Add the mandarin oranges. Spray a 2-quart ring mold with vegetable spray and pour the gelatin mixture into the ring mold. Place in the refrigerator for at least 8 hours before serving.

To make the ambrosia: Combine the oranges, pineapple, coconut, cherries, pecans, sour cream, and marshmallows in a large bowl. Cover and chill for 8 hours.

To serve: Unmold the orange sherbet salad onto a serving plate. Fill the center with the ambrosia.

Makes 10 servings.