Drain the juice off the pineapple and place in a 1 cup measuring cup. If the juice does not fill up the cup completely, add in water until it’s full.
Place the gelatin mix in a large bowl. Add the boiling water and stir until the mix is completely dissolved.
Stir in the pineapple juice and water mixture.
Refrigerate the mixture for approximately 1 hour until it starts to thicken.
Stir in the cool whip and mix until well blended. Refrigerate for approximately 15 more minutes.
Light spray a 12 cup bundt cake or other mold with a non-stick cooking spray or oil.
Stir the pineapple, oranges, marshmallows and coconut into the jello mixture.
Pour the mixture into the prepared bundt pan or mold.
Refrigerate for at least 4 hours.
Fill your sink with hot water. Carefully place the bottom half of the pan in the water for 30-40 seconds and then invert the pan onto a serving plate to release the mold.
Then the salad is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.