Ambrosia Mold - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple (in juice)
2 c. boiling water
1 (8-serving size) pkg. orange Jell-O or 2 small pkg.
1 3/4 c. thawed Cool Whip
1 (11 oz.) can mandarin orange segments, drained
1 1/2 c. Kraft miniature marshmallows
1/2 c. flaked coconut (optional)

Preparation

Drain pineapple and save liquid.
Add water to liquid to measure to 1 cup.
Stir boiling water into gelatin in large bowl until dissolved.
Stir in 1 cup reserved juice with water. Refrigerate 1 1/4 hours until slightly thickened.
Stir in Cool Whip with whisk until smooth.
Refrigerate 10 minutes or until mixture will mound.
Stir in oranges, pineapple, marshmallows and coconut.
Spoon into 6-cup mold and refrigerate until firm. Unmold and serve.