Creamy Ambrosia Mold Dessert

There just couldn't be a more delicious summertime dessert than this. I have even prepared this in a square glass pan, instead of unmolding it, i just leave it in the pan and cut in squares....so yummy! (prep time is chilling time).

Steps

Prepare a 6-cup mold.

Drain the pineapple.

Add cold water to the pineapple juice to measure 1 cup.

Stir boiling water into the gelatin in a large bowl , stirring at least 2 minutes until completely dissolved.

Stir in the pineapple / water liquid.

Refrigerate for 1-1 / 4 hours , or until just slightly thickened.

Remove from the refrigerator.

Stir in the cool whip topping with a wire whisk until smooth.

Refrigerate 10 minutes more , or until the mixture will mound.

Stir in pineapple , oranges , marshmallows and coconut.

Spoon into the mold.

Refrigerate for 3 hours , or until firm.

To unmold: dip mold into hot water for about 15 seconds.

Gently pull gelatin from around the edges with moist fingers.

Place a moistened serving plate on top of the mold.

Invert mold on plate , holding the mold and plate together.

Gently remove the mold and center the gelatin on the plate.

Ingredients

crushed pineapple in juice, boiling water, orange gelatin, cool whip topping, mandarin orange segments, mini marshmallows, flaked coconut