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Ambrosia Mold


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  • 1 can (8 oz.) crushed pineapple in juice, undrained
  • 2 c. Boiling water
  • 1 can (11 oz.) mandarin orange segments, drained
  • 1 3/4 c. Thawed cool whip whipped topping
  • 1 pkg. (8 serving size) or 2 packages (4 serving size) jello brand orange flavor gelatin
  • 1 1/2 c. Baker’s angel flake coconut (optional)


Servings 1


Step 1

Drain pineapple, reserving juice. Add cold water to juice to measure 1 c. Stir boiling water into gelatin in large bowl 2 min. Or until completely dissolved. Stir in measured liquid. Refrigerate 1 ¼ hours or until slightly thickened (consistency of unbeaten egg whites). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 min. Or until mixture will mound. Stir in pineapple, orange, marshmallows and coconut. Spoon into 6 c. Mold. Unmolding: dip mold in hot water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moist ended serving plate on top of mold. Invert mold and plate;<

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