Instructions: Drain fruit and measure juices. Add water if needed to have 2 cups; boil liquid. Pour boiling liquid onto gelatin in bowl; stir until gelatin is dissolved. Add sherbet; stir until melted. Stir in 1/2 mandarin oranges. Pour into 6 cup ring mold; refrigerate until firm.

Mix together remaining orange segments, pineapple, coconut, and marshmallows. Fold in sour cream. Refrigerate at least 3 hours.

Unmold gelatin mold unto serving platter; fill center with sour cream-fruit mixture.

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