Ambrosia - cooking recipe

Ingredients

4 large naval oranges
1 (12 oz.) pkg. frozen pineapple chunks, thawed
2 Tbsp. orange juice or Cointreau
4 medium bananas
4 Tbsp. confectioners sugar
1 (3 1/2 oz.) pkg. flaked coconut

Preparation

Peel oranges.
Remove white membrane, cut crosswise into 1/8-inch thick slices.
Drain pineapple, saving syrup.
Combine syrup and orange juice or Cointreau; set aside.
Peel bananas. Cut in diagonal 1/8-inch thick slices.
In attractive serving bowl, layer 1/2 of orange slices.
Sprinkle with 2 tablespoons confectioners sugar.
Layer 1/2 of banana slices and 1/2 of pineapple.
Sprinkle with coconut.
Repeat layers of fruit and sugar.
Pour syrup mixture over fruit.
Sprinkle with coconut. Refrigerate.
Serve cold.
Makes 10 servings.