Sunshine Salad - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple
2 c. boiling water
1 (11 oz.) can mandarin orange segments, drained
1 3/4 c. thawed Cool Whip topping
1 large pkg. (8 servings) orange Jell-O
1 1/2 c. miniature marshmallows

Preparation

Drain pineapple, reserving juice.
Add cold water to make a full cup of liquid.
Stir boiling water into Jell-O for 2 minutes, until completely dissolved.
Stir in pineapple juice mixture. Refrigerate 1 1/4 hours until slightly thickened.
Stir in Cool Whip with wire whisk until smooth.
Refrigerate 10 minutes until mixture mounds.
Stir in pineapple, oranges and marshmallows. Spoon into 6-cup mold.
Refrigerate at least 3 hours until firm. Unmold on plate and garnish with extra orange segments and lettuce.