Make a day ahead.
3 packages of orange jello (3oz.)
2 C. boiling water
2 cans mandarin oranges (11 oz.)
3 Tbs. lemon juice
1 pint orange sherbet
1/2 C. whipping Cream
3 oz. cream chesse
1 C. mini marshmallows
Dissolve jello in boiling water. Drain mandarin oranges, save juice. Add water to juice to make 2 C. Add lemon juice to mandarin juice. Add juice to jello. Beat in Sherbet and let stand until jelly like.
Oil jello mold (olive oil or cooking oil). Arrange mandarin oranges in bottom of mold. Pour jello mixture over oranges. Refrigerate until firm (overnight)
Topping: Beat ingredients with an electric beater. Let stand over night.
Serve topping with jello.