CONGEALED AMBROSIA SALAD|
1 (3 oz.) pkg. orange jello
1/2 c. sugar
1 c. boiling water
3 oranges, peeled and cubed
1 (8 1/4 oz.) can crushed
1 c. flaked coconut
1 c. chopped pecans
1 (8 oz.) carton sour cream
Dissolve jello and sugar in boiling water; chill until
mixture starts to thicken. Fold in remaining ingredients and
blend well. Pour into a 13-inch Pyrex dish; chill until firm.
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