Ambrosia Mold with orange gelatin and Cool Whip, pineapples, mandarin orange segments, mini marshmallows and coconut.
1 8-ounce can crushed pineapple in juice, undrained
2 cups boiling water
1 8-ounce package JELL-O Brand Orange Flavor Gelatin
1-1/2 cup thawed Cool Whip Whipped Topping
1-1/2 cup miniature marshmallows
1/2 cup coconut
Drain pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
Stir boiling water into gelatin in large bowl at least 2 minutes 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 pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmold.
Recipe makes 10 servings.
Serving size: 2/3 cup
Calories: 170; Total Fat: 3.5g; Saturated Fat: 3.5g; Cholesterol: 0mg; Sodium: 90mg; Carbohydrates: 33g; Fiber: 1g; Protein: trace; Sugars: 28g
For easy removal of gelatin salads from mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.
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