Ambrosiamold Recipes

CLASSIC AMBROSIA SALAD - 5 CUP FRUIT SALAD

Steps:

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

AMBROSIA SALAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

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.

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.

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.