Red White And Blue Ambrosia Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

Steps:

• In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
• Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
• Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
• When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.