Comida Kraft
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Jell-O No Bake Cheesecake Ambrosia

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6 servings

What You Need

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Make It

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  • Wash the oranges and pare the zest from the oranges with a vegetable peeler. Put the pared zest into a saucepan with milk and bring to a boil. Remove from heat. Let it sit for 1 hour. Strain the orange/milk liquid into a 2 cup glass measuring cup and chill in refrigerator until very cold, about 1 hour. Prepare the graham cracker crust while waiting for the orange liquid to cool.
  • Add milk to the cooled orange peel liquid to make it the measurement of the milk in the instructions. Mix the filling according to package directions. Fold 1/2 cup flaked coconut into the mixture and pour into the crust. Chill as directed.
  • Before serving, sprinkle a small amount of coconut on the top and decorate with small wedges of one of the oranges by peeling the pared orange and slicing it crosswise in 1/4" slices. Cut small wedges along the membrane lines.


Put 2 pieces of paper cut into narrow strips, crossed, that are taller than cupcake papers into muffin pans before putting in cupcake papers to make it easier to get out mini cheesecakes. Pull up the mini cheesecakes by lifting them with the paper. They are soft and difficult to get out of the pan otherwise. When making mini cheesecakes in muffin tins, press down the graham cracker crust in the cupcake papers with the bottom of a small glass.

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