Molded Ambrosia

• 1 c. graham cracker crumbs
• 1/4 c. margarine, melted
• 1 (9 oz.) can (1 c.) crushed pineapple, drained
• 1 (3 oz.) pkg. orange Jell-O
• 1/3 c. sugar
• 1 c. hot water
• 1 c. sour cream
• 1/4 tsp. vanilla
• 1 c. diced orange sections
• 1/2 c. flaked coconut

1. Mix crumbs and margarine; reserve 1/3 for topping.
2. Press remaining crumb mixture into 8 x 8 x 2-inch pan.
3. Drain pineapple, reserving syrup.
4. Dissolve Jell-O and sugar in hot water; stir in reserved syrup.
5. Chill until partially set.
6. Add sour cream and vanilla.
7. Whip until fluffy.
8. Fold in pineapple, oranges and coconut.
9. Pour over crumbs in pan.
10. Sprinkle reserved crumbs over top.
11. Chill until firm.
12. Cut in squares.
13. Trim with maraschino cherries, if desired.
14. Serves 9.

graham cracker crumbs, margarine, pineapple, orange jello, sugar, water, sour cream, vanilla, orange sections, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650727 (may not work)