1 can (8 oz.) crushed pineapple in juice, undrained
2 c. boiling water
1 can (112 oz.) mandarin orange segments, drained
1 3/4 c. thawed cool whip
1 pkg. (8 serving size) or 2 pkg. (4 serving size) orange flavored
1 1/2 c. mini marshmallows
1/2 c. coconut flakes (optional)
Drain pineapple, reserving juice. Add cold water to juice to
measure one cup.
Stir boiling water into gelatin in large bowl two minutes or until
completely dissolved. Stir in measured liquid. Refrigerate 15
minutes or until slightly thickened (consistency of unbeated egg
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.
Refrigerate three hours or until firm. Unmold. Makes 10 servings.
Unmolding: Dip mold in hot water for about 15 seconds. Gently pull
gelatin from around edges with moist fingers. Place moistened
serving plate on top of mold. Invert mold and plate; holding mold
and plate together, shake slightly to loosen. Gently remove mold
and center gelatin on plate.
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