Recipe(tried): Ambrosia Gelatin Mold

AMBROSIA GELATIN MOLD

1 (8-serving size) box lemon flavor gelatin
1 1/2 cups boiling water
1 (17 1/4 oz.) can pineapple tidbits, packed in juice
2 cans (11 ounces each) mandarin oranges, drained
3 cups miniature marshmallows
1 cup sweetened flaked coconut

Rinse a 10 to 12 cup fluted tube pan or ring mold with cold water.

Place gelatin in a large metal bowl. Add boiling water and stir until dissolved.

Drain pineapple in a strainer set over a 2 to 4 cup measure. Reserve pineapple. Add enough cold water to pineapple juice to bring liquid to 1 3/4 cups. Add to gelatin.

Half-fill a large bowl with ice cubes and cold water. Set bowl with gelatin in ice bath and stir occasionally with a rubber spatula until mixture is a thick as unbeaten egg whites.

Remove bowl of gelatin and fold in reserved pineapple and remaining ingredients. Pour into mold.

Refrigerate at least 4 hours until very firm or up to 3 days. (Check mold after 20 to 30 minutes. If marshmallows are concentrated on top, gently push down and stir in with rubber spatula.)

Unmold and garnish as desired.

Servings: 16; 132 cal per serving.