Ambrosia Mold

Name: Ambrosia Mold
Ingredients: 1 (8 oz.) can crushed pineapple in juice (undrained); 2 c. boiling water; 1 (11 oz.) can orange segments, drained; 1 1/4 c. thawed Cook Whip whipped topping; 1 (8 serving size) pkg. orange flavor Jell-O brand gelatin; 1 1/2 c. Kraft miniature marshmallows; 1/2 c. Angel Flake flaked coconut

7 ingredients

9 steps

Ingredients

1 (8 oz.) can crushed pineapple in juice (undrained)
2 c. boiling water
1 (11 oz.) can orange segments, drained
1 1/4 c. thawed Cook Whip whipped topping
1 (8 serving size) pkg. orange flavor Jell-O brand gelatin
1 1/2 c. Kraft miniature marshmallows
1/2 c. Angel Flake flaked coconut

Directions

1

Drain pineapple, reserving juice; add cold water to juice to measure 1 cup.
2

Stir boiling water into jello in large bowl for 2 minutes or until completely dissolved.
3

Stir in measured liquid. Refrigerate for 1 1/4 hours, until slightly thickened consistency of unbeaten egg whites.
4

Stir in whipped topping and wire whisk until smooth.
5

Refrigerate for 10 minutes or until mixture mounds. Stir in pineapple, oranges, marshmallows and coconut.
6

Spoon into hot 6-cup mold.
7

To unmold, dip mold into hot water for about 15 seconds.
8

Gently pull gelatin from around edge with moist finger. Place moistened serving plate on top of mold; invert mold and plate.
9

Holding mold and plate together, shake slightly to loosen. Gently remove plate.