Ambrosia Mold
Submitted by Barbk
Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that’s light, fruity, and fun.
YIELD
10 servingsPREP
30 minCOOK
0 minREADY
30 minThis is the dessert that takes you straight back to church basement potlucks and family reunions, and honestly, it deserves a comeback.
Orange Jello gets mixed with crushed pineapple juice and water, then chilled until it’s thick enough to hold fruit without sinking. You fold in whipped topping to create a creamy, cloud-like base, then stir in mandarin oranges, pineapple chunks, mini marshmallows, and coconut. The whole thing gets spooned into a decorative mold and chilled until it’s firm enough to turn out onto a platter.
It’s sweet, refreshing, and guaranteed to spark nostalgia at any gathering.
Kitchen Tips
- Chill to the right consistency (like unbeaten egg whites) before adding fruit or everything will sink
- Use cold water mixed with pineapple juice for faster setting
- Spray the mold lightly with cooking spray for easier unmolding
- Dip in warm water briefly before flipping out the mold for clean release
Ingredients
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 1¼ 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.
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