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1 (11 oz.) can Mandarin
oranges (reserve juice)
1 (20 oz.) can crushed
pineapple (reserve juice)
1 (6 oz.) pkg. orange jello
2 c. reserved juices
1 pt. orange sherbet

Dissolve jello in juice, which has been heated to
boiling. Add sherbet by spoonfuls, stirring until melted. Add
fruit and pour into a ring mold or tube cake pan. When ready
to serve, unmold and fill center with ambrosia which has been
prepared and chilled 2 hours or more.
Note: Add water to juices to make 2 cups before heat-

1 (11 oz.) can Mandarin
oranges, drained
1 (13 oz.) can pineapple
chunks, drained
1 c. miniature marshmallows
1 c. flaked coconut
1 small container Cool Whip
Mix all ingredients together. Chill 2 hours or more.
Put in center of orange-pineapple ring immediately before

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