Apricot Salad

 

2 6-ounce boxes apricot Jell-O
4 cups hot water
1 quart orange sherbet
1 20-ounce can crushed pineapple, drained
4 cans of mandarin orange sections, drained

Dissolve Jell-O in hot water; stir in sherbet until melted. Add drained pineapple and orange sections. Keep refrigerated.

- Recipe courtesy of Clara L. Green, Mercersburg, Pa