I have been making this for over 40 years and always am asked for the recipe. When time allows, I toast an additional 1/2 cup of coconut and put it on the top just before serving. It is especially pretty in a glass bowl. Enjoy!
1Drain pineapple and oranges very well. Dissolve jello in two cups boiling water. Let set in refrigerator until syrupy. Have whipping cream whipped, sherbert softened, and fruit drained. When jello is syrupy whip until frothy. Whip in sherbert. Blend in whipping cream at slow speed on beater. Fold in drained fruit and coconut. Retrigerate. This will keep in the refrigerator three days.