Ambrosia Cream Cheese 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 CREAM CHEESE MOLD

Steps:

• Sprinkle gelatin over cold water; let stand 1 minute.
• Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan, heat to boiling; add gelatin mixture, stir until gelatin dissolves. remove from heat, stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white, fold in pineapple chunks, orange, pecans and coconut.
• Spoon mixture into a lightly oiled 1-quart mold; cover and chill until firm. Unmold on lettuce, garnish with lemon slices.

CRANBERRY AMBROSIA-CREAM CHEESE SPREAD

Steps:

• Stir together cream cheese and sugar until blended. Reserving 1/4 cup cranberries, add remaining dried cranberries. Pat pineapple and oranges dry between layers of paper towels. Set oranges and pineapple aside separately.
• Reserving 1/4 cup coconut, stir remaining coconut and pineapple into cream cheese mixture. Stir in chopped pecans. Spoon mixture into a serving bowl.
• Sprinkle reserved dried cranberries around edges of bowll. Arrange orange sections around inside edges of cranberries Sprinkle reserved coconut in center and top with toasted pecan halves. Serve with gingersnaps.

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.

CREAM CHEESE MOLD

Steps:

• Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm.
• Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients.
• Fold in Dream Whip. Put in mold.