If you’ve never had the chance to try Ambrosia Mold, now is the time! This dessert is a heavenly blend of fruity flavors, light and fluffy textures, and a hint of tropical coconut. It’s a classic dish with roots going back to the early 20th century, often served during holiday gatherings and family reunions. Ambrosia, in the ancient Greek myths, was the food of the gods, believed to give immortality to those who ate it. While I can’t promise you immortality, I can assure you that this dessert will leave your taste buds feeling divine! What I love about this recipe is its simplicity and flexibility. You can easily swap out the fruits based on what’s in season or your personal preference. Plus, it’s a no-bake dessert, making it perfect for those hot summer days when you want to keep your kitchen cool. And did I mention it’s a crowd-pleaser? The delightful combination of pineapple, mandarin oranges, marshmallows, and creamy whipped topping is sure to impress guests of all ages.
Ingredients
- 1 can (8 oz.) crushed pineapple in juice, undrained
- 2 c. boiling water
- 1 pkg. (8 oz. serving size) orange flavor gelatin
- 1 3/4 c. thawed Cool Whip whipped topping
- 1 can (11 oz.) mandarin orange segments, drained
- 1 1/2 c. miniature marshmallows
- 1/2 c. coconut (optional)
No-Bake Steps
- Drain pineapple, reserving liquid.
- Add cold water to liquid to measure 1 cup.
- Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
- Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg white).
- Stir in whipped topping with wire whisk until smooth.
- Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut.
- Spoon into 6 cup mold.
- Refrigerate 4 hours or until firm.
- Unmold.
- Makes 10 servings.
Calorie: 200
Total cooking time: 4 hours 30 minutes
Difficulty level: easy
Prologue: The Ambrosia Awakening
Let me tell you about the time I decided to take a trip down memory lane and recreate the infamous Ambrosia Mold, a dessert that’s more of a nostalgia-fueled artifact than a modern culinary star. Yep, we’re talking gelatin, whipped topping, and canned fruit – the holy trinity of ’70s potluck fare. For those of you who just winced at the mention of gelatin, bear with me. This ain’t your grandma’s jello salad.
Chapter 1: The Pineapple Paradox
The saga begins with a can of crushed pineapple. You’d think this would be straightforward. Open can, drain pineapple, and voila! But no, the recipe asks us to keep the juice. Now, I’m not usually one for pineapple juice (unless it’s in a cheeky Piña Colada), but who am I to argue with the culinary gods of yesteryear? So, into a cup it goes. The only problem – there’s not enough! The solution? A splash of cold water, and we’re back on track.
Chapter 2: When Water Boils
Now, the next step might appeal to you science nerds out there – turning solid into liquid. Or as I like to call it, ‘melting orange flavor gelatin with boiling water.’ It’s a simple step, but oh, the satisfaction of watching those little granules dissolve into a warm, orangey bath. It’s oddly therapeutic, I must admit.
Chapter 3: The Cool Whip Caper
Just when you think this recipe can’t get any more retro, we’re hit with the Cool Whip. That’s right, not real cream, but its tub-dwelling cousin. You stir this into your slightly thickened gelatin mixture, and it’s like a fluffy cloud has descended into your bowl. It’s at this point that I start questioning the sanity of whoever invented this recipe. But, I press on.
Chapter 4: The Marshmallow Melee
Ah, the marshmallows. Small, squishy, and oh-so-innocent looking. But let me tell you, stirring them into this concoction is like wrestling with a fluffy, stubborn cloud. They refuse to be tamed, bouncing around the bowl in a chaotic dance. But eventually, with patience and a strong arm, they succumb and mingle with the mandarin orange segments, pineapple, and optional coconut.
Chapter 5: The Great Unmolding
Now comes the real test: the unmolding. This isn’t for the faint-hearted, my friends. There’s a certain sense of suspense that comes with flipping that mold upside down and giving it a gentle shake. Will it slide out gracefully, or will it cling to its moldy home like a stubborn hermit? After some coaxing, it emerges, a glorious, wobbly tower of fruity, marshmallowy delight.
Epilogue: A Gelatinous Journey
And so, my journey into the world of retro desserts concludes. The Ambrosia Mold stands tall and proud, a testament to the culinary quirkiness of times past. It’s a wild ride, this recipe. A trip filled with pineapple paradoxes, boiling water transformations, Cool Whip capers, marshmallow melees, and the ultimate unmolding.
So, next time you’re feeling a bit daring in the kitchen, why not give this a go? It’s a hoot, it’s a challenge, and it’s a delicious slice of nostalgia. Just remember to save some for me!
