Ambrosia Mold

• 8 oz. crushed pineapple
• 2 c. boiling water
• 11 oz. mandarin orange sections, drained
• 1 3/4 c. thawed Cool Whip topping
• 1 (8 serving size) pkg. orange jello
• 1 1/2 c. miniature marshmallows
• 1/2 c. flake coconut (optional)

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

pineapple, boiling water, orange sections, topping, orange jello, marshmallows, flake coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=165835 (may not work)