Ambrosia

• 4 large naval oranges
• 1 (12 oz.) pkg. frozen pineapple chunks, thawed
• 2 Tbsp. orange juice or Cointreau
• 4 medium bananas
• 4 Tbsp. confectioners sugar
• 1 (3 1/2 oz.) pkg. flaked coconut

1. Peel oranges.
2. Remove white membrane, cut crosswise into 1/8-inch thick slices.
3. Drain pineapple, saving syrup.
4. Combine syrup and orange juice or Cointreau; set aside.
5. Peel bananas. Cut in diagonal 1/8-inch thick slices.
6. In attractive serving bowl, layer 1/2 of orange slices.
7. Sprinkle with 2 tablespoons confectioners sugar.
8. Layer 1/2 of banana slices and 1/2 of pineapple.
9. Sprinkle with coconut.
10. Repeat layers of fruit and sugar.
11. Pour syrup mixture over fruit.
12. Sprinkle with coconut. Refrigerate.
13. Serve cold.
14. Makes 10 servings.

oranges, frozen pineapple, orange juice, bananas, confectioners sugar, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343745 (may not work)