Creamy Ambrosia Mold Dessert
Elevate your dessert game with this nostalgic and irresistibly creamy Ambrosia Mold Dessert! This lime gelatin-based treat is a delightful blend of fruity flavors and fluffy textures, featuring sweet mandarin oranges, crushed pineapple, mini marshmallows, and a hint of shredded coconut for tropical flair. A luscious combination of sour cream and whipped topping gives it a creamy, mousse-like texture that pairs perfectly with its citrusy base. Molded into a beautifully set, wobbly centerpiece, this make-ahead dessert is perfect for potlucks, holiday gatherings, or summer barbecues. Garnish with vibrant maraschino cherries for a stunning finish, and serve it chilled for a retro dessert that will wow every guest.
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Recipe Information
Ingredients
- 1 package lime gelatin mix (3 oz package)
- 1 cup boiling water
- 1 cup cold water
- 1 cup mini marshmallows
- 1 cup crushed pineapple (drained)
- 1 cup mandarin oranges (drained)
- 0.5 cup sweetened shredded coconut
- 0.75 cup sour cream
- 1 cup whipped topping (thawed)
- 6 whole maraschino cherries (optional, for garnish)
Instructions
In a large heatproof mixing bowl, dissolve the lime gelatin mix in 1 cup of boiling water. Stir continuously for about 2 minutes until the gelatin is fully dissolved.
Add 1 cup of cold water to the gelatin mixture and mix well. Allow the mixture to cool slightly at room temperature for 10–15 minutes.
Gently fold in the mini marshmallows, ensuring they're evenly distributed in the gelatin mixture.
In a separate bowl, combine the drained crushed pineapple, mandarin oranges, and shredded coconut. Mix well, then fold the fruit mixture into the gelatin.
Add the sour cream to the gelatin mixture and stir until fully combined, resulting in a creamy base.
Gently fold in the thawed whipped topping, taking care not to deflate it, to achieve a fluffy, creamy consistency.
Lightly grease a 6-cup gelatin or bundt mold with non-stick spray to ensure easy release later.
Carefully pour the gelatin mixture into the prepared mold, smoothing the top with a spatula.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and firm.
To unmold, run a thin knife or spatula along the edges, then briefly dip the mold into warm water for 10–15 seconds to loosen. Place a serving plate over the mold and invert it to release the dessert.
Garnish with maraschino cherries if desired. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 23.5 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
