Creamy Ambrosia Mold Dessert Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA DESSERT

Steps:

• In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set. , Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.

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.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

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

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA FOR A CROWD

Steps:

• Combine pineapple, mandarin oranges, and cherries in a large trifle bowl. Sprinkle pudding mix over top. Fold in whipped topping and sour cream. Add coconut and mix until well combined. Place in the refrigerator until firm, 4 hours to overnight.
• Sprinkle marshmallows on top before serving.

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.