Tropical Ambrosia

Directions

1. 1
   Drain pineapple and oranges, reserving liquid.
2. 2
   Add enough water to liquid to make 2 cups.
3. 3
   Bring liquid to a boil in a medium saucepan.
4. 4
   Add gelatin; stir until dissolved.
5. 5
   Remove from heat. Add sherbet, oranges and half the pineapple, stirring until sherbet is melted.
6. 6
   Pour into a 6-cup ring mold and chill until firm. Unmold onto serving platter.
7. 7
   Combine sour cream, coconut, marshmallows and remaining pineapple.
8. 8
   Spoon mixture into center of gelatin ring.
9. 9
   Enjoy!
10. 10
    Yields 10 to 12 servings.