Ingredients for Ambrosia Mold
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/2 cups boiling water
- 1 cup mandarin orange segments
- 8 ounces Cool Whip
- 1 (3 ounce) box orange gelatin
- 1/2 cup miniature marshmallows
- 1/2 cup sweetened flaked coconut
- 1 cup cold water
- maraschino cherries, for garnish (optional)
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How to Make Ambrosia Mold
- Drain one 20-ounce can of crushed pineapple, reserving the juice.
- Add cold water to the reserved pineapple juice to make 1 cup of liquid.
- In a large bowl, dissolve 3 ounces (6 packets) of orange Jell-O in 1 ½ cups of boiling water until completely dissolved.
- Add the 1 cup of pineapple juice mixture to the dissolved Jell-O and stir to combine.
- Refrigerate for 1 ½ hours, or until the mixture slightly thickens.
- Gently fold in 8 ounces of Cool Whip using a wire whisk until smooth and creamy.
- Refrigerate for 10 minutes, or until the mixture holds its shape when spooned.
- Add 1 cup of mandarin orange segments, ½ cup of mini marshmallows, and ½ cup of sweetened flaked coconut to the Jell-O mixture and gently stir to combine.
- Spoon the mixture into a 6-cup mold.
- Refrigerate for at least 3 hours, or until completely firm.
- Carefully unmold and serve. Garnish with extra coconut flakes or maraschino cherries, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
110g
Fat
10g
Carbs
10g
