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Ambrosia Salad




Source of Recipe


Hel
Ambrosia Salad

1 can mandarin oranges, drained, 15 oz
1 can pineapple chunks, drained, 20 oz
1 cup flaked coconut
1 cup sour cream
1 cup miniature marshmallows
2 pkg. orange gelatin, 3 oz. each
2 cups boiling water
1 pint orange sherbet
1 can mandarin oranges, drained, 11 oz

For the fruit mixture:
Mix the large can of oranges, pineapple, coconut, sour cream and marshmallows in
a bowl. Mix well. Cover and chill for 8 to 10 hours. For the ring mold: Dissolve
gelatin in boiling water in a bowl. Add the sherbet, stirring until melted.
Chill until partially set. Stir in the small can of mandarin oranges. Pour into
a 1 1/2 quart ring mold. Chill until set. To assemble the salad: Unmold ring
mold onto a serving plate. Fill center with the fruit mixture. Variation:
Substitute 1/2 cup whipping cream for the sour cream and 2 cups orange juice for
the water.
Serves 10 to 12
Apron Strings