Ambrosia Mold Recipes

Steps:

• Place whipped topping in a large bowl and stir until thawed and smooth. Add gelatin and mix well. Add pineapple with juice, walnuts, and marshmallows. Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

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.

Steps:

• Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
• Fold whipped topping into pudding mixture until smooth; top with coconut.
• Refrigerate until chilled, at least 30 minutes.

Steps:

• dissolve jello in boiling water in large bowl.
• stir in 1/2 cup COLD water and all the coconut milk.
• refrigerate, uncovered until slightly set. Mixture should have the consistency of egg white, about one hour.
• lightly coat 12 cup mold or non stick bundt pan with cooking spray.
• whisk slightly set jello until well blended, then fold in marshmallow, oranges and cherries.
• pour into mold and refrigerate uncovered until set, about 4 hours.
• when ready to serve, invert onto large plate.

Steps:

• Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
• Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.

Steps:

• Drain pineapple; reserve juice. Add cold water to juice to make 1 cup.
• Stir boiling water and jello in large bowl until dissolved. Add the (cold) pineapple juice mixture and refrigerate 1 1/2 hours or until slightly thickened.
• Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound and then add pineapple, oranges, marshmallows, and coconut. Spoon in to 6 cup mold.
• Refrigerate 3 hours or until firm.
• Unmold and serve.

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.

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.