Ambrosia Bowl

Directions

1. 1
   Peel oranges; remove white membrane.
2. 2
   Cut oranges crosswise into 1/8 inch thick slices.
3. 3
   Drain pineapple, saving syrup. Combine syrup and Cointreau; set aside.
4. 4
   Peel bananas. Cut diagonally into 1/8 inch thick slices.
5. 5
   In attractive serving bowl, layer half the orange slices; sprinkle with 2 tablespoons sugar.
6. 6
   Layer half the banana slices and half the pineapple chunks. Sprinkle with half the coconut.
7. 7
   Repeat layers of fruit and sugar.
8. 8
   Pour syrup mixture over fruit; sprinkle with remaining coconut.
9. 9
   Decorate with maraschino cherries.
10. 10
    Refrigerate several hours, until well chilled.
11. 11
    Makes 10 servings.