Ambrosia Mold - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple in juice (undrained)
2 c. boiling water
1 (11 oz.) can orange segments, drained
1 1/4 c. thawed Cook Whip whipped topping
1 (8 serving size) pkg. orange flavor Jell-O brand gelatin
1 1/2 c. Kraft miniature marshmallows
1/2 c. Angel Flake flaked coconut

Preparation

Drain pineapple, reserving juice; add cold water to juice to measure 1 cup.
Stir boiling water into jello in large bowl for 2 minutes or until completely dissolved.
Stir in measured liquid. Refrigerate for 1 1/4 hours, until slightly thickened consistency of unbeaten egg whites.
Stir in whipped topping and wire whisk until smooth.
Refrigerate for 10 minutes or until mixture mounds. Stir in pineapple, oranges, marshmallows and coconut.
Spoon into hot 6-cup mold.
To unmold, dip mold into hot water for about 15 seconds.
Gently pull gelatin from around edge with moist finger. Place moistened serving plate on top of mold; invert mold and plate.
Holding mold and plate together, shake slightly to loosen. Gently remove plate.