From: Kraft Kitchen Recipes
1 can (8 oz.) crushed pineapple in juice, undrained
2 cups boiling water
1 - 6 oz pkg. JELL-O Orange Flavor Gelatin
cold water
1 cup Thawed COOL WHIP Topping
1 - 11 oz can mandarin oranges, drained
1 cup JET-PUFFED Miniature Marshmallows
½ cup BAKER'S ANGEL FLAKE Coconut
Drain pineapple reserving juice.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to reserved juice to measure 1 cup. Stir into gelatin. Refrigerate 1-1/4 hours or until slightly thickened.
Add COOL WHIP; whisk until blended.
Refrigerate 10 min. or until mixture is thick enough to mound.
Stir in pineapple oranges marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
Refrigerate 3 hours or until firm. remove from mold.
Ingredients
1 can (8 oz.) crushed pineapple in juice, undrained
2 cups boiling water
1 - 6 oz pkg. JELL-O Orange Flavor Gelatin
cold water
1 cup Thawed COOL WHIP Topping
1 - 11 oz can mandarin oranges, drained
1 cup JET-PUFFED Miniature Marshmallows
½ cup BAKER'S ANGEL FLAKE Coconut