Ambrosia Mold

By zircon50

Ingredients

• 1 can (8 oz.) crushed pineapple in juice, undrained
• Cold water
• 2 cups boiling water
• 1 pkg. (8-serving size) or 2 packages (4-serving size) JELL-O Orange Flavor Gelatin
• 1-3/4 cups thawed COOL WHIP Whipped Topping
• 1 can (11 oz.) mandarin oranges, drained
• 1-1/2 cups JET-PUFFED Miniature Marshmallows
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

Details

Servings 10
Preparation time 15mins
Cooking time 280mins
Adapted from kraftrecipes.com

Preparation

Step 1

DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened.

WHISK in COOL WHIP until well blended. Refrigerate 10 min. or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.

REFRIGERATE 3 hours or until firm. Unmold.

TIPS:
How to Stir COOL WHIP into Gelatin

Spoon COOL WHIP into slightly thickened gelatin, using the amount of COOL WHIP specified in the recipe.Gently stir the COOL WHIP into the gelatin until all the COOL WHIP has been incorporated and mixture is a uniform pastel color. Use this method in any recipe that calls for folding or gently stirring one ingredient into another.

How to Unmold Gelatin

Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Variation

Prepare using 2 pkg. (3 oz. each) gelatin and/or COOL WHIP LITE Whipped Topping