Ambrosia Mold

Ingredients

• 11 oz mandarin orange segents drained canned
• 0.5 cup baker's angel flake coconut 
• 1.5 cups marshmallows jet-puffed miniature
• 6 oz jell-o orange flavor gelatin 
• 8 oz pineapple in juice crushed undrained canned
• 2 cups water boiling
• 40 servings water cold
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Drain pineapple, reserving juice.
2. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
3. Add enough cold water to reserved juice to measure 1 cup. Stir into gelatin. Refrigerate 1-1/4 hours or until slightly thickened.
4. Add COOL WHIP; whisk until blended. Refrigerate 10 min. or until mixture is thick enough to mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
5. Refrigerate 3 hours or until firm. Unmold.