Lynn’s Favorite Thanksgiving Desert

Triple Orange Salad

2 cups boiling water
1 package (6 oz.) orange-flavored jello
1 pint orange sherbet
2 cans (15 oz.) mandarin orange segments, drained
1 can (8 oz.) pineapple tidbits, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup (or more) cool whip

Pour boiling water on jello in a bowl; stir until jello is dissolved.  Add orange sherbet; stir until melted.  Stir in 1 can orange segments.  Pour into a 6-cup ring mold; refrigerate until firm.

Mix remaining orange segments, the pineapple, coconut and marshmallows.  Fold in cool whip.  Unmold jello mixture and fill center with fruit mixture.

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