Orange Jello Ambrosia Mold

• 1 (8 oz.) can crushed pineapple in juice (undrained)
• 2 c. boiling water
• 1 (8 serving size) pkg. or 2 (4 serving size) pkg. orange sugar-free jello
• 1 3/4 c. thawed lite Cool Whip
• 1 (11 oz.) can mandarin oranges, drained
• 1 c. Kraft miniature marshmallows
• 1/2 c. Baker's Angel Flake coconut (optional)

1. Drain pineapple, reserving juice.
2. Add cold water to juice to measure 1 cup.
3. Stir 2 cups boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
4. Stir in measured juice/water (1 cup).
5. Refrigerate
6. about 1 1/4 hours or until slightly thickened (like unbeaten egg whites).
7. Stir in Cool Whip topping with wire whisk until smooth.
8. Refrigerate 10 minutes or until mixture will mound.
9. Stir in pineapple, oranges, marshmallows and coconut.
10. Spoon into 6-cup mold.
11. Refrigerate 4 hours or until firm.
12. Unmold.
13. Makes 10 servings.

pineapple, boiling water, orange sugar, thawed lite, mandarin oranges, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731585 (may not work)