Drain one can mandarin oranges, reserve syrup. Add enough water to syrup to make 1 1/2 cup liquid. Pour into sauce pan, bring to a boil. Remove from heat, add jello and stir until dissolved. Add sherbert and stir until melted. Chill until mixture is consistency of unbeaten egg whites. Fold in orange segments and pineapple (including liquid) pour into 2 quart mold and chill until firm. Unmold onto serving platter. Garnish with water cress, strawberries and remaining can of orange segments.
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