8 to 10 med. to lg. Sunkist oranges, peeled
Make Ahead custard sauce
1/2 to 3/4 c. shredded coconut
Sherry, optional

Early in the day, slice peeled oranges into 1/4 inch cartwheels and prepare Make-Ahead Custard Sauce. Cover both with saran and chill thoroughly. When ready to serve, select your prettiest crystal serving dish; cover bottom with layer of oranges. Add thin layer of coconut and sprinkle lightly with sherry, if desired.

Spoon over a small amount of sauce; repeat process until all oranges are used, topping with final sprinkling of coconut. Spoon remaining sauce into small dish and pass along with ambrosia. Serve at once while very cold.

MAKE AHEAD CUSTARD SAUCE:

2 tsp. freshly grated orange peel
3/4 c. freshly squeezed orange juice
1 pkg. (3 3/4 oz.) instant vanilla pudding mix
3/4 c. cold milk
1 c. heavy cream, whipped

Combine orange peel and half of orange juice in small saucepan; heat just to boiling. Add remaining orange juice; chill over ice water or in refrigerator until very cold. Combine with pudding mix and milk in small mixer bowl; beat at high speed for 5 minutes, scraping sides of bowl often. Let stand 5 minutes to thicken slightly then gently fold in whipped cream; chill. Makes 4 cups.