Ambrosia Mold Recipe - Cooking Index
Ambrosia Mold Recipe - Cooking Index
| 1 can | Crushed pineapple in juice - undrained (8 oz) | |
| 2 cups | 474ml | Boiling water |
| 1 packet | Jell-o brand orange flavor - gelatin (8-serving s | |
| 1 3/4 cups | 414ml | Thawed cool whip whipped - topping |
| 1 can | Mandarin orange segments - drained (11 oz) | |
| 1 1/2 cups | 355ml | Kraft miniature marshmallows |
| 1/2 cup | 46g / 1.6oz | Baker's angel flake coconut |
DRAIN pineapple, reserving liquid. Add cold water to liquid to measure 1 cup.
STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6-cup mold.
REFRIGERATE 4 hours or until firm. Unmold.
To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin Dessert and COOL WHIP LITE Whipped Topping.
Source:
Marcus G Hand
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