Creamy Ambrosia Mold Dessert |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 8 |
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There just couldn't be a more delicious summertime dessert than this. I have even prepared this in a square glass pan, instead of unmolding it, I just leave it in the pan and cut in squares....so yummy! (prep time is chilling time). Ingredients:
1 (8 ounce) can crushed pineapple in juice, undrained |
2 cups boiling water |
1 (6 ounce) package jell-o orange flavor gelatin |
1 3/4 cups thawed cool whip topping |
1 (11 ounce) can mandarin orange segments, very well drained, and pat dry with paper towel |
1 1/2 cups mini marshmallows |
1/2 cup flaked coconut |
Directions:
1. Prepare a 6-cup mold (coat with vegetable spray).
2. Drain the pineapple (reserving the juice).
3. Add cold water to the pineapple juice to measure 1 cup.
4. Stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
5. 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).
6. Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.
7. Refrigerate 10 minutes more, or until the mixture will mound.
8. Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
9. Refrigerate for 3 hours, or until firm.
10. TO UNMOLD: dip mold into hot water for about 15 seconds.
11. Gently pull gelatin from around the edges with moist fingers.
12. Place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
13. Gently remove the mold and center the gelatin on the plate.
14. ***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.
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