#367 - Strawberry Ambrosia Salad

(by Shirley McNevich)

1 - 3oz. package strawberry Jell-O
1 - 3oz. package raspberry Jell-O
2 cups boiling water
1 - 10oz. package frozen, sliced, and sweetened strawberries (if you use fresh strawberries, slice them and add sugar to your taste)
1/2 cup cold water
1 - 8 .25oz. can Dole crushed pineapple AND its juice
1/2 cup Baker's angelflake coconut
2/3 cup Carnation evaporated milk

In a bowl, add Jell-O mixes and boiling water--stir until dissolved. Add the frozen strawberries into the Jell-O and stir until frozen strawberries separate (if using fresh strawberries, just stir until mixed). Add the cold water, crushed pineapple and pineapple juice--stir. When cooled enough, put in refrigerator until it starts to gel. Bring it out of refrigerator, add the coconut and evaporated milk--stir well. Pour everything into a 5 cup Jell-O mold. Chill at least 6 hours before serving. To unmold, run hot water on the outside of the mold and turn it upside down on a plate.