Orange Salad

1 can (11 oz) mandarin oranges
1 can (8 oz) crushed pineapple
water
1 package (6 oz) orange flavored gelatin 
1 pint orange sherbet, softened
2 bananas sliced


Drain oranges and pineapple, reserving juices. Add water to juices to measure 2 cups.
Set oranges and pineapple aside.


Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin dissolves.
Stir in sherbet until smooth. chill until partially set (watch carefully).
Fold in oranges, pineapple and bananas. Pour into an oiled 6 cup mold.
Chill until firm.


Serves 8 to 10.