Makes 10 servings.


  • 1 8 oz. can crushed pineapple in juice, undrained
  • 2 C boiling water
  • 1 110 oz. can mandarin orange segments, drained
  • 1 ¾ C Cool Whip, thawed
  • 1 package (8 serving size) Jell-O orange flavor gelatin
  • 1 ½ C Kraft miniature marshmallows
  • ½ C baker’s angel flake coconut, optional


  1. Drain pineapple, reserving juice.
  2. Add cold water to juice to measure 1 C.
  3. Stir boiling water into gelatin in large bowl for two minutes or until completely dissolved.
  4. Stir in measured liquid, then refrigerate 1.25 hours or until slightly thickened (it should be the consistency of unbeaten egg whites).
  5. Stir in whipped topping with wire whisk until smooth.
  6. Refrigerate for 10 minutes or until mixture will mound.
  7. Stir in pineapple, oranges, marshmallows, and coconut.
  8. Spoon into 6 C mold, then refrigerate for three hours or until firm before unmolding.

Unmolding Instructions:

  1. Dip mold in hot water for about 15 seconds.
  2. Gently pull gelatin from around edges with moist fingers.
  3. Place moistened serving plate on top of mold.
  4. Invert mold and plate.
  5. Holding mold and plate together, shake slightly to loosen.
  6. Gently remove mold and center gelatin on plate.

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