Creamy Ambrosia Mold Dessert

• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 cups boiling water
• 1 (6 ounce) packagejell-o orange gelatin
• 1 34 cups thawed Cool Whip Topping
• 1 (11 ounce) can mandarin orange segments, very well drained, and pat dry with paper towel
• 1 12 cups mini marshmallows
• 12 cup flaked coconut

1. Prepare a 6-cup mold (coat with vegetable spray).
2. Drain the pineapple (reserving the juice).
3. Add cold water to the pineapple juice to measure 1 cup.
4. Stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
5. Stir in the pineapple/water liquid; refrigerate for 1-1/4 hours, or until just slightly thickened (it should be the consistency of unbeaten egg whites).
6. Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.
7. Refrigerate 10 minutes more, or until the mixture will mound.
8. Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
9. Refrigerate for 3 hours, or until firm.
10. TO UNMOLD: dip mold into hot water for about 15 seconds.
11. Gently pull gelatin from around the edges with moist fingers.
12. Place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
13. Gently remove the mold and center the gelatin on the plate.
14. ***NOTE***fresh oranges (cut into large chunks) may be subsitituted for the mandarin oranges if desired, I have done this many times with good results.

pineapple, boiling water, packagejello, topping, orange segments, marshmallows, coconut

Taken from www.food.com/recipe/creamy-ambrosia-mold-dessert-98526 (may not work)