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Ambrosia Refrigerator Cake
1 1/2
cup of graham cracker crumbs
3 tablespoons of sugar, divided
1/4 cup
of margarine, melted
two 3 ounce packages of pineapple
gelatin
2 cups of boiling water
one 20 ounce can
of crushed pineapple, undrained
1 cup of oranges, diced
one 4 ounce can of coconut
1 cup of heavy cream
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Combine graham cracker crumbs, 2 tablespoons sugar, and melted margarine. Press into bottom of a 13 x 9 pan. Set aside. Dissolve pineapple gelatin in boiling water. Stir in pineapple and oranges. Chill until slightly thickened. Mix in 1 cup coconut. Whip heavy cream with remaining 1 tablespoon sugar. Fold into gelatin mixture. Pour onto prepared crust. Chill until firm. Toast remaining coconut to use as garnish before serving.
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