Ambrosia Mold
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A home-kitchen version of ambrosia mold, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 1 can (8 oz.) crushed pineapple in juice, undrained
- 2 c. boiling water
- 1 pkg. (8 oz. serving size) orange flavor gelatin
- 1 3/4 c. thawed Cool Whip whipped topping
- 1 can (11 oz.) mandarin orange segments, drained
- 1 1/2 c. miniature marshmallows
- 1/2 c. coconut (optional)
Method
Drain pineapple, reserving liquid.
Add cold water to liquid to measure 1 cup.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg white).
Stir in whipped topping with wire whisk until smooth.
Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut.
Spoon into 6 cup mold.
Refrigerate 4 hours or until firm.
Unmold.
Makes 10 servings.
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