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ORANGE-PINEAPPLE AMBROSIA 1 (11 oz.) can Mandarin oranges (reserve juice) 1 (20 oz.) can crushed pineapple (reserve juice) 1 (6 oz.) pkg. orange jello 2 c. reserved juices 1 pt. orange sherbet Dissolve jello in juice, which has been heated to boiling. Add sherbet by spoonfuls, stirring until melted. Add fruit and pour into a ring mold or tube cake pan. When ready to serve, unmold and fill center with ambrosia which has been prepared and chilled 2 hours or more. Note: Add water to juices to make 2 cups before heat- ing. Ambrosia: 1 (11 oz.) can Mandarin oranges, drained 1 (13 oz.) can pineapple chunks, drained 1 c. miniature marshmallows 1 c. flaked coconut 1 small container Cool Whip Mix all ingredients together. Chill 2 hours or more. Put in center of orange-pineapple ring immediately before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.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. |