Ambrosia Mold 1 (8-ounce) can crushed pineapple in juice, undrained Cold water 2 cups boiling water 1 (6-ounce) package Jell-O Brand Orange Flavor Gelatin 1 1/2 cups (1/2 of an 8-ounce tub) thawed Cool Whip Whipped Topping 1 (11-ounce) can mandarin orange segments, drained 1 1/2 cups Jet-Puffed Miniature Marshmallows 1/2 cup Baker's Angel Flake Coconut
1. Drain pineapple, reserving juice . Add enough cold water to juice to measure 1 cup. 2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). 3. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. 4. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray. 5. Refrigerate 3 hours or until firm. Unmold. Makes 10 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
