Creamy Ambrosia Mold Dessert

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 8
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 cups boiling water
• 1 (6 ounce) package jell-o orange gelatin
• 1 3/4 cups thawed cool whip topping
• 1 (11 ounce) can mandarin orange segments, very well drained, and pat dry with paper towel
• 1 1/2 cups mini marshmallows
• 1/2 cup flaked coconut

Recipe

• 1 prepare a 6-cup mold (coat with vegetable spray).
• 2 drain the pineapple (reserving the juice).
• 3 add cold water to the pineapple juice to measure 1 cup.
• 4 stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
• 5 stir in the pineapple/water liquid; refrigerate for 1-1/4 hours, or until just slightly thickened (it should be the consistency of unbeaten egg whites).
• 6 remove from the refrigerator; stir in the cool whip topping with a wire whisk until smooth.
• 7 refrigerate 10 minutes more, or until the mixture will mound.
• 8 stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
• 9 refrigerate for 3 hours, or until firm.
• 10 to unmold: dip mold into hot water for about 15 seconds.
• 11 gently pull gelatin from around the edges with moist fingers.
• 12 place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
• 13 gently remove the mold and center the gelatin on the plate.
• 14 ***note***fresh oranges (cut into large chunks) may be subsitituted for the mandarin oranges if desired, i have done this many times with good results.