3 packages (3 oz ea) orange jello
2 1/4 cups boiling water
1 cup (8 oz) sour cream
1 quart orange sherbet, softened
1 can (11 oz) mandarin oranges, drained and halved
red and green grapes , optional

dissolve jello in water. stir in sour cream until smooth. mix in sherbet until melted. chill until partially set. fold in oranges. pour into a 7-cup ring mold coated with non stick cooking spray. cover and chill 8 hours or overnight. just before serving, unmold onto a platter; fill the center with grapes if desired.

12-14 servings