Ambrosia Mold Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 can: Crushed pineapple in juice, undrained, 8 oz
2 cup: Boiling water,
1 package: JELL-O Brand Orange Flavor Gelatin, 8-serving size
1 3/4 cup: Thawed COOL WHIP Whipped Topping,
1 can: Mandarin orange segments, drained, 11 oz
1 1/2 cup: KRAFT Miniature Marshmallows,
1/2 cup: BAKERS ANGEL FLAKE Coconut,
Directions:
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
whites).
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.
To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed
above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie
Gelatin Dessert and COOL WHIP LITE Whipped Topping.
Source from luhu.jp
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
whites).
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.
To Prepare with JELL-O Brand Sugar Free Gelatin: Prepare as directed
above, using JELL-O Brand Orange Flavor Sugar Free Low Calorie
Gelatin Dessert and COOL WHIP LITE Whipped Topping.
Source from luhu.jp
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Desserts