Ambrosia Cream Cheese Mold - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. cold water
1 (15 1/2 oz.) can unsweetened pineapple chunks (undrained)
1/3 c. sugar
juice of 1 lemon
2 (3 oz.) pkg. cream cheese, softened
1 orange, peeled, sectioned and diced
1/2 c. chopped pecans
1/2 c. flaked coconut

Preparation

Soften gelatin in water; let mixture stand 5 minutes.
Drain pineapple and reserve juice.
Add enough water to juice to make 1 cup.
Pour juice into saucepan; heat to boiling.
Add gelatin mixture; stir until dissolved.
Remove from heat.
Stir in sugar, lemon juice and cream cheese (a wire whisk helps to blend).
Chill until gelatin is partially set.
Fold in pineapple chunks, orange, pecans and coconut.
Spoon mixture into lightly greased 1-quart mold.
Chill until firm.
Unmold.