Ambrosia Mold 
Source: Jell-o Gelatin


1 can (8 oz.) crushed pineapple in juice, un-drained
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut



DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).

STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with no stick cooking spray.

REFRIGERATE 3 hours or until firm. Un-mold.