Ambrosia Refrigerator Cake

Vera Bell, FMS

  • 1 1/2 cup graham cracker crumbs
  • 2 Tbsp sugar
  • 1/4 cup melted butter
  • 2 (3 oz) package orange gelatin
  • 1 (No. 2) can crushed pineapple
  • 1 cup oranges
  • 1 1/2 cup shredded coconut
  • 1 large can evaporated milk
  • 1/4 cup lemon juice

Mix the crumbs, sugar and butter and press into an oblong baking pan. Place gelatin in a large mixing bowl. Place the pineapple in a saucepan and bring to a boil. Add to gelatin and stir until dissolved. Chill until thickened. Add oranges and 1 cup coconut and mix well. Freeze the milk until icy. Add the lemon juice and whip until stiff. Fold in pineapple mixture and spoon into crump crust. Toast remaining coconut and sprinkle on top.

Chill for 3 or 4 hours.

Yields 20 servings.

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