Ambrosia Cream Cheese Mold

• 1 envelope unflavored gelatin
• 1/2 c. cold water
• 1 (15 1/2 oz.) can unsweetened pineapple chunks (undrained)
• 1/3 c. sugar
• juice of 1 lemon
• 2 (3 oz.) pkg. cream cheese, softened
• 1 orange, peeled, sectioned and diced
• 1/2 c. chopped pecans
• 1/2 c. flaked coconut

1. Soften gelatin in water; let mixture stand 5 minutes.
2. Drain pineapple and reserve juice.
3. Add enough water to juice to make 1 cup.
4. Pour juice into saucepan; heat to boiling.
5. Add gelatin mixture; stir until dissolved.
6. Remove from heat.
7. Stir in sugar, lemon juice and cream cheese (a wire whisk helps to blend).
8. Chill until gelatin is partially set.
9. Fold in pineapple chunks, orange, pecans and coconut.
10. Spoon mixture into lightly greased 1-quart mold.
11. Chill until firm.
12. Unmold.

unflavored gelatin, cold water, pineapple, sugar, lemon, cream cheese, orange, pecans, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566042 (may not work)