Ambrosia Mold

• 1 (8 oz.) can crushed pineapple in juice (undrained)
• 2 c. boiling water
• 1 (11 oz.) can mandarin orange segments, drained
• 1 3/4 c. thawed Cool Whip
• 1 (8 serving) or 2 (4 serving) pkg. orange jello
• 1 1/2 c. mini marshmallows
• 1/2 c. shredded coconut (optional)

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937344 (may not work)