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 small pieces
1 (8 1/4 oz.) can crushed pineapple, undrained
1 c. flaked coconut
1 c. chopped pecans
1 (8 oz.) sour cream

Preparation

Dissolve jello and sugar in boiling water.
Chill until mixture starts to thicken.
Fold in remaining ingredients and mix well.
Pour into 13 x 9 x 2-inch glass dish.
Chill until firm. This is good anytime, but I always make it at Christmas.