Ambrosia Bowl - cooking recipe

Ingredients

4 large onions
1 can (13 1/4 oz.) frozen pineapple chunks, thawed
2 Tbsp. Cointreau, white rum or orange juice
4 medium bananas
4 Tbsp. confectioners sugar
1 can (3 1/2 oz.) flaked coconut
6 maraschino cherries

Preparation

Peel oranges; remove white membrane.
Cut oranges crosswise into 1/8 inch thick slices.
Drain pineapple, saving syrup. Combine syrup and Cointreau; set aside.
Peel bananas. Cut diagonally into 1/8 inch thick slices.
In attractive serving bowl, layer half the orange slices; sprinkle with 2 tablespoons sugar.
Layer half the banana slices and half the pineapple chunks. Sprinkle with half the coconut.
Repeat layers of fruit and sugar.
Pour syrup mixture over fruit; sprinkle with remaining coconut.
Decorate with maraschino cherries.
Refrigerate several hours, until well chilled.
Makes 10 servings.