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. Yield: 12 servings.

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