Ambrosia Salad Mold

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

1. Drain pineapple, reserving liquid.
2. Add cold water to liquid to measure 1 cup.
3. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved.
4. Stir in measure liquid.
5. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
6. Stir in Cool Whip with wire whip until blended.
7. Refrigerate 10 minutes or until mixture mounds.
8. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold.
9. Refrigerate 4 hours or until firm. Unmold.
10. Makes 10 servings.

pineapple, boiling water, o, orange segments, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569854 (may not work)