Ambrosia Mold Recipes

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:

• In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside., In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with cooking spray. Refrigerate until set. Unmold before serving.

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:

• 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:

• 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:

• 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:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

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:

• Prepare a 6-cup mold (coat with vegetable spray).
• Drain the pineapple (reserving the juice).
• Add cold water to the pineapple juice to measure 1 cup.
• Stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
• 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).
• Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.
• Refrigerate 10 minutes more, or until the mixture will mound.
• Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
• Refrigerate for 3 hours, or until firm.
• TO UNMOLD: dip mold into hot water for about 15 seconds.
• Gently pull gelatin from around the edges with moist fingers.
• Place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
• Gently remove the mold and center the gelatin on the plate.
• ***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.