Ambrosia Mold

• 1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
• 2 cups boiling water
• 2 pkg. (85 g each) Jell-O Orange Jelly Powder
• cold water
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1 can (10 fl oz/285 mL) mandarin oranges, drained
• 1-1/2 cups Jet-Puffed Miniature Marshmallows
• 1/2 cup sweetened flaked coconut

1. Drain pineapple, reserving juice.
2. Add boiling water to jelly powders 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 jelly.
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, cold water, topping, mandarin oranges, jet, coconut

Taken from www.kraftrecipes.com/recipes/ambrosia-mold-175590.aspx (may not work)