Creamy Ambrosia Mold Dessert

1. 1

   Prepare a 6-cup mold (coat with vegetable spray).

2. 2

   Drain the pineapple (reserving the juice).

3. 3

   Add cold water to the pineapple juice to measure 1 cup.

4. 4

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

5. 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. 6

   Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.

7. 7

   Refrigerate 10 minutes more, or until the mixture will mound.

8. 8

   Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.

9. 9

   Refrigerate for 3 hours, or until firm.

10. 10

    TO UNMOLD: dip mold into hot water for about 15 seconds.

11. 11

    Gently pull gelatin from around the edges with moist fingers.

12. 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. 13

    Gently remove the mold and center the gelatin on the plate.

14. 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.

* Per serving · 4 servings · Values may vary.

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