Creamy Ambrosia Mold Dessert

“There just couldn't be a more delicious summertime dessert than this. I have even prepared this in a square glass pan, instead of unmolding it, I just leave it in the pan and cut in yummy! (prep time is chilling time).”

Ingredients Nutrition


  1. Prepare a 6-cup mold (coat with vegetable spray).
  2. Drain the pineapple (reserving the juice).
  3. Add cold water to the pineapple juice to measure 1 cup.
  4. Stir boiling water into the gelatin in a large bowl, stirring at least 2 minutes until completely dissolved.
  5. 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).
  6. Remove from the refrigerator; stir in the Cool Whip topping with a wire whisk until smooth.
  7. Refrigerate 10 minutes more, or until the mixture will mound.
  8. Stir in pineapple, oranges, marshmallows and coconut; spoon into the mold.
  9. Refrigerate for 3 hours, or until firm.
  10. TO UNMOLD: dip mold into hot water for about 15 seconds.
  11. Gently pull gelatin from around the edges with moist fingers.
  12. Place a moistened serving plate on top of the mold; invert mold on plate, holding the mold and plate together (shake lightly to loosen).
  13. Gently remove the mold and center the gelatin on the plate.
  14. ***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.

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