Ambrosia Mold

• 1 can (8 oz.) crushed pineapple in juice, undrained
• 2 cups boiling water
• 1 pkg. (6 oz.) JELL-O Orange Flavor Gelatin
• cold water
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1 can (11 oz.) mandarin oranges, drained
• 1-1/2 cups JET-PUFFED Miniature Marshmallows
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

1. Drain pineapple, reserving juice.
2. Add boiling water to gelatin mix in large bowl; stir 2 min.
3. until completely dissolved.
4. Add enough cold water to reserved juice to measure 1 cup.
5. Stir into gelatin.
6. Refrigerate 1-1/4 hours or until slightly thickened.
7. Add COOL WHIP; whisk until blended.
8. Refrigerate 10 min.
9. or until mixture is thick enough to mound.
10. Stir in pineapple, oranges, marshmallows and coconut.
11. Spoon into 6-cup mold sprayed with cooking spray.
12. Refrigerate 3 hours or until firm.
13. Unmold.

pineapple, boiling water, gelatin, cold water, mandarin oranges, jetpuffed miniature marshmallows, s angel

Taken from www.kraftrecipes.com/recipes/ambrosia-mold-55321.aspx (may not work)