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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 gelatin 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 whites). 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |