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Recipe: Ambrosia Cream Cheese Mold
Similar Categories: Ambrosia, Cream, Cheese, Mold
1 envelope unflavored gelatin 1/2 cup cold water 1 (15 1/2-ounce) can unsweetened pineapple chunks 1/4 cup sugar juice of l lemon 2 (3-oz.) packages cream cheese, softened at room temperature 1 orange, peeled and diced 1/2 cup chopped pecans 1/2 cup flaked coconut
Soften gelatin in water. Let stand 5 minutes. Drain pineapple into measuring cup; add enough water to make l cup juice/water liquid. Place the 1 cup juice/water in 1 quart pan; heat to boiling; add gelatin mixture and stir. Remove from heat, stir in sugar, lemon juice and softened cream cheese, use a wire whisk to blend thoroughly. Chill until gelatin is partially set; fold in pineapple, diced orange, pecans and coconut. Spoon mixture into a lightly greased 1-quart mold or pan. Chill thoroughly.
Soften gelatin in water. Let stand 5 minutes. Drain pineapple into measuring cup; add enough water to make l cup juice/water liquid. Place the 1 cup juice/water in 1 quart pan; heat to boiling; add gelatin mixture and stir. Remove from heat, stir in sugar, lemon juice and softened cream cheese, use a wire whisk to blend thoroughly. Chill until gelatin is partially set; fold in pineapple, diced orange, pecans and coconut. Spoon mixture into a lightly greased 1-quart mold or pan. Chill thoroughly.
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