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
1 3/4 c. thawed Cool Whip
1 (11 oz.) can mandarin oranges, drained
1 1/2 c. miniature marshmallows
1/2 c. Angel Flake coconut (optional)

Preparation

Drain pineapple, reserving liquid.
Add cold water to measure 1 cup.
Stir boiling water into gelatin in large bowl.
Stir in liquid reserve.
Refrigerate 1 1/4 hours or until slightly thickened.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound.
Stir in oranges, pineapple, marshmallows and coconut.
Spoon into 6-cup mold.
Refrigerate 4 hours or until firm.
Unmold.