Ambrosia Mold Salad

• 1 can (8 oz.) crushed pineapple in juice (undrained)
• 2 c. boiling water
• 1 can (11 oz.) mandarin orange segments, drained
• 1 3/4 c. thawed Cool Whip whipped topping
• 1 pkg. (8 serving size) orange jello
• 1 1/2 c. miniature marshmallows

1. Drain pineapple, reserving juice.
2. Add cold water to juice to make 1 cup.
3. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
4. Add pineapple juice with water.
5. Refrigerate 1 1/4 hours or until slightly thickened (consistency of egg whites).
6. Stir in whipped topping with wire whisk until smooth.
7. Refrigerate 10 minutes or until mixture will mound.
8. Stir in pineapple, oranges and marshmallows.
9. Spoon into 6-cup mold or 9 x 13-inch dish.
10. Refrigerate 3 hours or until firm.

pineapple, boiling water, orange segments, topping, orange jello, marshmallows

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259108 (may not work)