Ambrosia Salad with Jello
Ambrosia Salad with Jello is a delightful and airy fruit medley that is ideal for festive occasions. It is a simple recipe and excellent for large gatherings and potlucks.
Ingredients
- 1 pkg Pineapple Flavor Gelatin 6 ounces
- 1 can Crushed Pineapple 8 ounces- not drained )
- 2 cups Boiling Water
- Cold Water
- 1 1/2 cups Cool Whip thawed
- 1 can Mandarin Oranges 11 ounces - drained
- 1 1/2 cups Mini Marshmallows
- 1/2 cup Flaked Coconut
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Instructions
- Drain the juice off the pineapple and place in a 1 cup measuring cup. If the juice does not fill up the cup completely, add in water until it’s full.
- Place the gelatin mix in a large bowl. Add the boiling water and stir until the mix is completely dissolved.
- Stir in the pineapple juice and water mixture.
- Refrigerate the mixture for approximately 1 hour until it starts to thicken.
- Stir in the cool whip and mix until well blended. Refrigerate for approximately 15 more minutes.
- Light spray a 12 cup bundt cake or other mold with a non-stick cooking spray or oil.
- Stir the pineapple, oranges, marshmallows and coconut into the jello mixture. Pour the mixture into the prepared bundt pan or mold.
- Refrigerate for at least 4 hours.
- Fill your sink with hot water. Carefully place the bottom half of the pan in the water for 30-40 seconds and then invert the pan onto a serving plate to release the mold.
- Then the salad is ready to serve and enjoy!
Recipe Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Nutrition Facts
Calories 173kcal, Carbohydrates 22g, Protein 16g, Fat 3g, Saturated Fat 3g, Polyunsaturated Fat 0.1g, Monounsaturated Fat 0.3g, Cholesterol 2mg, Sodium 50mg, Potassium 150mg, Fiber 2g, Sugar 17g, Vitamin A 218IU, Vitamin C 12mg, Calcium 41mg, Iron 1mg