Congealed Ambrosia Salad - cooking recipe

Ingredients

1 (3 oz.) orange Jell-O
1/2 c. sugar
1 c. boiling water
3 oranges, peeled and cut into 1-inch pieces
1 (8 1/4 oz.) can crushed pineapple, undrained
1 c. flaked coconut
1 c. chopped pecans
1 (8 oz.) carton sour cream

Preparation

Dissolve Jell-O and sugar in boiling water.
Chill until mixture starts to thicken.
Fold in remaining ingredients; blend well.
Pour into 13 x 9 x 2-inch pan.
Chill until firm.