Ambrosia Mold
Yield
10 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple, canned, crushed
undrained (8 oz) |
* |
| 2 | cups |
water
boiling |
|
| 1 | package |
jello
orange flavor (8-serving size) |
|
| 1 ¾ | cups |
whipped topping, prepared
thawed |
|
| 1 | can |
mandarin oranges
drained (11 oz) |
*
|
| 1 ½ | cups |
miniature marshmallows
|
|
| ½ | cup |
coconut
flakes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple, canned, crushed
undrained (8 oz) |
* |
| 473 | ml |
water
boiling |
|
| 1 | package |
jello
orange flavor (8-serving size) |
|
| 414 | ml |
whipped topping, prepared
thawed |
|
| 1 | can |
mandarin oranges
drained (11 oz) |
*
|
| 355 | ml |
miniature marshmallows
|
|
| 118 | ml |
coconut
flakes |
*
|
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.
