Title: Ambrosia Salad
Categories: Congealed
Yield: 15 Servings

2 Jello peach or apricot
2 c Boiling water
1 c Rose wine; chilled
3/4 c Water; cold
10 oz Strawberries; undrained
8 oz Pineapple; undrained
1 c Sour cream
2 tb Brown sugar
2 tb Coconut
Lettuce

Combine gelatin and boiling water in a large bowl, stir 2 minutes or until
gelatin dissolves. Add wine and cold water; chill until the consistency of
unbeaten egg white.

Stir in strawberries, pineapple; pour into a lightly greased 6 cup mold.
Cover and chill 8 hours Combine sour cream and brown sugar; spoon into a
serving dish. Sprinkle with toasted coconut. Unmold salad onto lettuce
leaves; serve with sour cream mixture. Additional Note: Instead of cold
water use juice or necter.

Serving Ideas : Xmas 94 with a few black walnuts. Didn't like banana.

NOTES : Rose wine and sliced strawberries add the festive ruby color to
this congealed version of a holiday favorite.

Recipe by: Terry Pogue/tpogue@idsonline.com

Posted to recipelu-digest Volume 01 Number 287 by Terry Pogue
on Nov 22, 1997