COCONUT AND ORANGE MOLD

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2 (3 oz.) pkg. orange or lemon
gelatin
1 3/4 c. boiling water
2 c. canned pineapple juice
2 c. crushed pineapple
1 c. sour cream
1 (8 oz.) can coconut
1 (11 oz.) can mandarin
oranges

Dissolve gelatin in boiling water and add juice, pineap-
ple, sour cream and coconut. Pour into a 2 quart mold and
chill until firm. Unmold and cover top with mandarin oranges.

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