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Ambrosia Salad
2 (6-oz) packages apricot- flavored gelatin
2 c ;boiling water
1 c Rose wine or dry white wine; chilled
3/4 c ;cold water
1 pk (10-oz) frozen sliced strawberries; thawed and undrained
1 cn (8-oz) crushed pineapple; undrained
2 Bananas; peeled, cut in half lengthwise, and sliced
1 c Sour cream
2 tb Brown sugar
1 tb To 2 tbsp coconut; toasted
Lettuce leaves
Combine gelatine and boiling water in a large bowl; stir 2 minutes
or until gelatine dissolves. Add wine and cold water; chill until the
consistency of unbeaten egg white.
Stir in strawberries, pineapple, and bananas; 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.
Makes 12 servings.
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