Combine jello and boiling water, stirring until gelatin completely dissolved; let stand to cool at room temperature, but not set. Add sherbet, stirring until blended and thickened. Fold in whipped cream and mandarin oranges.

Pour mixture into a lightly oiled 6-cup mold. Cover and refrigerate until firm. Unmold onto a serving platter and garnish with mint leaves and some of the reserved oranges.

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,