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Ambrosia Mold

Ambrosia Mold recipe
photo by:kraft
After just one bite of this creamy, party-perfect dessert, you'll remember why it's called ambrosia!
15 min
4 hr 40 min
10 servings, about 2/3 cup each
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What You Need

can  (8 oz.) crushed pineapple in juice, undrained
 Cold water
cups  boiling water
pkg.  (6 oz.) JELL-O Orange Flavor Gelatin
cups  thawed COOL WHIP Whipped Topping
can  (11 oz.) mandarin oranges, drained
cups  JET-PUFFED Miniature Marshmallows

Make It

DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened.

WHISK in COOL WHIP until well blended. Refrigerate 10 min. or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.

REFRIGERATE 3 hours or until firm. Unmold.

Kraft Kitchens Tips

How to Stir COOL WHIP into Gelatin
Spoon COOL WHIP into slightly thickened gelatin, using the amount of COOL WHIP specified in the recipe.Gently stir the COOL WHIP into the gelatin until all the COOL WHIP has been incorporated and mixture is a uniform pastel color. Use this method in any recipe that calls for folding or gently stirring one ingredient into another.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Prepare using 2 pkg. (3 oz. each) gelatin and/or COOL WHIP LITE Whipped Topping.
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