Ambrosia Gelatin Mold
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1 box (8 serving size) lemon flavor gelatin
1-1/2 cups boiling water
1 can (17-1/4 ounces) pineapple tidbits, packed in juice
2 cans (11 ounces each) mandarin oranges, drained
3 cups miniature marshmellows
1 cup flaked coconut
Rinse a 10-12 cup fluted tube pan or ring mold with cold water. Place gelatin in metal bowl. Add boiling water and stir until dissolved. Drain pineapple, reserving liquid. Add enough cold water to pineapple juice to make 1-3/4 cups. Add liquid to gelatin.
Half fill another bowl with ice cubes and cold water. Set bowl in ice bath and stir occasionally with a rubber spatula until mixture is as thick as unbeaten egg whites. Remove bowl of gelatin and fold in remaining ingredients. Pour into mold. Refrigerate at least 4 hours or until very firm. Check mold after 20 to 30 minutes. If marshmellows are concentrated on top, gently push down and stir with rubber spatula. Unmold by dipping mold up to the rim in warm (not hot) water about 10 seconds. Invert serving plate over mold. Invert plate and mold together, shaking both gently from side to side to release gelatin. To keep up to 3 days, wrap airtight.