Name: Ambrosia Bowl
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

CATEGORY	CUISINE	TAG	YIELD
			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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