1 6-ounce package orange gelatin
1 3/4 cups boiling liquid (reserved pineapple juice plus water)
1 pint VELVET orange sherbet
1 20-ounce can crushed pineapple in juice, drained, reserve liquid
1 11-ounce can mandarin oranges, well drained
3 sliced bananas
1/2 cup chopped pecans

Dissolve gelatin in boiling water and pineapple juice. Add sherbet and stir until melted. When mixture starts to thicken add fruits. Pour into 2-quart oblong glass dish. Sprinkle with chopped pecans. Chill until set. Recipe makes 12 servings.