Dessert Library: Ambrosia Gelatin Mold

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Ambrosia Gelatin Mold
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This week's Dessert of the Week features Ambrosia Gelatin Mold. This reminds me of the jello desserts I had as a child. My mother would add canned fruit cocktail or pineapple cubes to the jello before it was refrigerated. I love it.

As I have grown, I look fondly back at my childhood jello, but love this new gelatin dessert!
What did you think of the dessert?

Recommended Book
Sweetie Pie
Review by Sue Spataro
by Richard Simmons:
This is Richard's Christmas gift to us! There is only one word for this book DESSERTS! He includes over 75 sweet delights for us to create. It took him one year in the kitchen to discover these terrific desserts. This book is super to give as a gift to yourself or anyone you care about.

What you need:

1 box (8 serving size) lemon flavored gelatin

1 1/2 cups of boiling water

1 can ( 17 ounces) pineapple tidbits, packed in juice

2 cans (11 ounces each) mandarin oranges, drained

3 cups of miniature marshmallows

1 cup of sweetened flaked coconut

What you do:

Rinse a 10-12 cup fluted tube pan or ring mold with cold water. Place gelatin in a large metal bowl. Add boiling water and stir until dissolved.

Drain pineapple in a strainer over a 2-4 cup liquid measuring cup. Set pineapple aside. Add enough cold water to pineapple juice to bring liquid to 1 3/4 cups. Add to gelatin.

Half fill a large bowl with ice cubes and cold water. Set bowl with gelatin in ice bath and stir occasionally with a rubber spatula until mixture is thickened. Remove bowl of gelatin and fold in remaining ingredients. Pour into the mold.

Refrigerate for at least 4 hours or until very firm. Check on mold after about a half hour-if marshmallows are concentrated on top, gently push them down and stir in with rubber spatula.

For unmolding: Dip mold up to it's rim in warm water for about 10
seconds. Turn over serving plate over mold. Turn the plate over and mold
together, shaking both gently from side to side to release the gelatin.

Comments

From: Lambbella@aol.com
My mother used to make a recipe just like this... the only difference was that she added finely chopped walnuts too. It really makes a wonderful addition for a summer picnic.

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