Creamy Ambrosia Mold Dessert 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.

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.

CREAMY AMBROSIA MOLD DESSERT

Steps:

• Prepare a 6-cup mold (coat with vegetable spray).
• Drain the pineapple (reserving the juice).
• Add cold water to the pineapple juice to measure 1 cup.
• Stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
• Stir in the pineapple/water liquid; refrigerate for 1-1/4 hours, or until just slightly thickened (it should be the consistency of unbeaten egg whites).
• Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.
• Refrigerate 10 minutes more, or until the mixture will mound.
• Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
• Refrigerate for 3 hours, or until firm.
• TO UNMOLD: dip mold into hot water for about 15 seconds.
• Gently pull gelatin from around the edges with moist fingers.
• Place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
• Gently remove the mold and center the gelatin on the plate.
• ***NOTE***fresh oranges (cut into large chunks) may be subsitituted for the mandarin oranges if desired, I have done this many times with good results.