Ambrosia Mold Recipes

AMBROSIA MOLD

Steps:

• Drain pineapple, reserving juice. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to reserved juice to measure 1 cup. Stir into gelatin. Refrigerate 1-1/4 hours or until slightly thickened.
• Add COOL WHIP; whisk until blended. Refrigerate 10 min. or until mixture is thick enough to mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold.

AMBROSIA JELLO MOLD (LOW CARB AND PALEO)

Steps:

• Dissolve the gelatin in 1/2 of water.
• Mix the coconut milk with gelatin, stevia, vanilla, orange blossom,
• and water in a mixing bowl.
• Grease a jello mold with coconut oil to prevent sticking.
• Line the bottom of the mold with cuties in a nice pattern.
• Then layer the coconut and almonds on top.
• Pour in the gelatin in the mold.
• Put into the mold and refrigerate for 2 hours.
• Put the bottom of the mold in a dish of warm water to make sure it will come out easily.
• Carefully place the mold upside down on a nice platter.
• Serve as a dessert or even breakfast.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA GELATIN MOLD

Steps:

• Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
• Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.

AMBROSIA SALAD WITH JELL-O®

Steps:

• Place whipped topping in a large bowl and stir until thawed and smooth. Add gelatin and mix well. Add pineapple with juice, walnuts, and marshmallows. Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

AMBROSIA MOLD

Steps:

• Drain pineapple; reserve juice. Add cold water to juice to make 1 cup.
• Stir boiling water and jello in large bowl until dissolved. Add the (cold) pineapple juice mixture and refrigerate 1 1/2 hours or until slightly thickened.
• Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound and then add pineapple, oranges, marshmallows, and coconut. Spoon in to 6 cup mold.
• Refrigerate 3 hours or until firm.
• Unmold and serve.

CLASSIC AMBROSIA SALAD - 5 CUP FRUIT SALAD

Steps:

• Gently mix all ingredients together.
• Cover and refrigerate approximately 12 to 24 hours before serving.