Ambrosia Bowl

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.