Recipe: Ambrosia Mold (using orange jello and cool whip)

AMBROSIA MOLD

8 ounces crushed pineapple in juice, undrained
2 cups boiling water
1 (8-serving size) package Jell-O orange flavor gelatin
1 3/4 cups Cool Whip whipped topping, thawed
11 ounces mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1/2 cup Baker's Angel Flake coconut

Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup; set aside.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

Stir in measured pineapple liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound.

Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate 3 hours or until firm.

Unmold to serve.

UNMOLDING:
Dip mold in hot water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Servings: 10
Source: Kraft Foods