Ambrosia Bowl

Categories: None

Serves: 8 -10

Ingredients:

1 cn (15 1/2 oz) pineapple chunks
2 tb Cointreau; light rum, or
-orange juice
4 lg Oranges; peeled and sliced
-crosswise
1/4 c Powdered sugar; divided
4 md Bananas; diag. sliced
1 cn (3 1/2 oz) flaked coconut
Maraschino cherries

Instructions:
recipe by Carolyn Brantley Published in Southern Livings 1980 Annual

Drain Pineapple, reserving syrup; set pineapple aside. Combine reserved
pineapple syrup and Cointreau, mixing well; set aside. Layuer 1/2 oranges
slices in a large bowl; sprinkle with 2 T powdered sugar. Layer half banana
slices and 1/2 pineapple; sprinkle with half the coconut. Repeat layers of
orange slices, sugar, banana and pineapple; pour syrup mixture over fruit.
Sprinkle with remaining coconut. Garnish with maraschino cherries. Chill
3-4 hrs. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Oldebutgd@aol.com on Aug 23, 1997

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