*  Exported from  MasterCook  *

                          Ambrosia Gelatin Mold

Recipe By     : Woman's Day, 3/31/97
Serving Size  : 16   Preparation Time :0:20
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            Box lemon-flavor gelatin
   1 1/2  c             Water -- boiling
  17 1/4  oz            Can pineapple tidbits, packed in juice
  22      oz            Mandarin oranges (2 cans) --
                        - drained
   3      c             Miniature marshmallows
   1      c             Sweetened coconut flakes

Rinse a 10-12 cup fluted tube pan or ring mold with cold water. Place
gelatin in a large metal bowl. Add boiling water and stir until
dissolved. Drain pineapple in a strainer set over a 2-4 cup liquid
measure. Reserve pineapple. Add enough cold water to pineapple juice
to bring liquid to 1 3/4 cups. Add to gelatin.

Half-fill a large bowl with ice cubes and cold water. Set bowl with
gelatin in ice bath and stir occasionally with a rubber spatula until
mixture is as thick as unbeated egg whites. Remove bowl of gelatin
and fold in remaining ingredients. Pour into mold.

Refrigerate at least 4 hours until very firm or up to 3 days. (Check
mold after 20-30 minutes. If marshmallows are concentrated on top,
gently push down and stir in with rubber spatula).

To Unmold:

Dip mold up to rim in warm (not hot) water about 10 seconds. Invert
serving plate over mold. Invert plate and mold together, shaking both
gently from side to side to release gelatin.


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