Creamy orange gelatin salad with crushed pineapple, mandarin oranges, miniature marshmallows and coconut.

Ambrosia Gelatin Salad

1 (8-ounce) can crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 (6-ounce) package orange gelatin
1 1/2 cups thawed nondairy whipped topping
1 (11-ounce) can mandarin orange segments, drained
1 1/2 cups miniature marshmallows
1/2 cup sweetened flaked coconut

1. Drain pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
2. In a large bowl, stir boiling water and gelatin until completely dissolved. Stir in measured liquid. Refrigerate until slightly thickened, about 1 hour.
3. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 minutes.
4. Stir in pineapple, oranges, marshmallows and coconut. Spoon into a greased 6-cup mold or glass serving dish.
5. Refrigerate 3 hours or until firm. Unmold.

Makes 10 servings.