Molded Ambrosia
1 c. graham cracker crumbs
1/4 c. butter or margarine, melted
1 (9 oz.) can crushed pineapple
1 (3 oz.) pkg. orange gelatin
1/3 c. sugar
1 c. hot water
1 c. dairy sour cream
1/4 tsp. vanilla
1 c. mandarin oranges, diced
1/2 c. flaked coconut
Combine crumbs and butter, reserve 1/3 cup for topping. Press remaining crumbs
into an 8 x 8 x 2 inch baking dish. Drain pineapple, reserving liquid. Dissolve
gelatin and sugar in hot water. Stir in reserved syrup. Chill until partially
set. Add sour cream and vanilla, whip until fluffy. Fold in the pineapple,
oranges and coconut. Pour into crumb dish. Sprinkle with reserved crumbs. Chill
until firm. Cut into squares, trim with maraschino cherries if desired. 4
servings.