Congealed Ambrosia Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. orange jello
1/2 c. sugar
1 c. boiling water
3 oranges, peeled and cut in 1-inch pieces
1 c. flaked coconut
1 c. chopped pecans
1 (8 oz.) container sour cream

Preparation

Dissolve jello and sugar in boiling water.
Chill until mixture starts to thicken.
Fold in remaining ingredients and blend well.
Pour into a 13 x 9 x 2-inch pan.
Chill until firm. Makes 10 to 12 servings.