After just one bite of this creamy, party-perfect dessert, you'll remember why it's called ambrosia!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
2 cups boiling water
2 pkg. (85 g each) Jell-O Orange Jelly Powder
1-1/2 cups thawed Cool Whip Whipped Topping
1 can (10 fl oz/285 mL) mandarin oranges, drained
1-1/2 cups Jet-Puffed Miniature Marshmallows
1/2 cup sweetened flaked coconut
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How do I make it ?
Drain pineapple, reserving juice. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add enough cold water to reserved juice to measure 1 cup. Stir into jelly. Refrigerate 1-1/4 hours or until slightly thickened.
Add Cool Whip; whisk until blended. Refrigerate 10 min. or until mixture is thick enough to 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 Kitchen Tips!
How to Unmold Jelly
Dip mold in warm water for about 15 sec. Gently pull jelly 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 centre jelly on plate.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 3.5 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 31 g
Protein 2 g
10 servings, 2/3 cup (150 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.