Ambrosia 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 (optional)
• lettuce and lemon slices (optional)

1. Soften gelatin in water; let stand 5 minutes. Drain pineapple; reserve juice. Add enough water to juice to make 1 cup.
2. Place juice in a 2-quart saucepan.
3. Heat to boiling.
4. Add gelatin mixture and stir until dissolved.
5. Remove from heat; stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until partially set. Fold in pineapple chunks, orange, coconut and nuts.
6. Spoon into lightly greased 1-quart mold.
7. Chill until firm.
8. Unmold on lettuce and garnish with lemon slices.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954393 (may not work)