Ingredients for Ambrosia Gelatin Mold
- 1 (1 ounce) package gelatin mix
- 1 cup boiling water
- 1 (13.5 ounce) can coconut milk
- 1 (10 ounce) bag miniature marshmallows
- 1 (11 ounce) can mandarin orange segments, drained
- 1 (11 ounce) can maraschino cherries, drained
- 1 1/2 cups cold water
- cooking spray
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How to Make Ambrosia Gelatin Mold
- In a large bowl, dissolve 1 package (1 ounce) of unflavored gelatin in 1 cup of boiling water. Stir until completely dissolved.
- Stir in 1/2 cup cold water and 1 (13.5 ounce) can of coconut milk.
- Refrigerate, uncovered, until slightly thickened, about 1 hour.
- Lightly coat a 12-cup mold or nonstick bundt pan with cooking spray.
- Gently whisk the slightly thickened gelatin until smooth. Fold in 1 (10 ounce) bag of mini marshmallows, 1 cup of mandarin orange segments, and 1 (11 ounce) can of maraschino cherries, reserving one whole cherry for good luck!
- Pour the gelatin mixture into the prepared mold. Refrigerate, uncovered, until completely set, about 4 hours, or preferably overnight.
- When ready to serve, carefully invert the mold onto a large serving plate.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
270g
Fat
78g
Carbs
25g