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Congealed Ambrosia Salad
Congealed Ambrosia Salad

1 (151/4-ounce) can pineapple tidbits (undrained)
1 (6-ounce) package orange flavored gelatin
1 pint orange sherbet
1 cup flaked coconut
2 (11-ounce) cans mandarin oranges, divided
1 cup miniature marshmallows
1 (8-ounce) carton sour cream
Leaf lettuce (optional)

Drain pineapple, reserving juice.  Add enough water to juice to measure 2 cups.  Place juice in a saucepan; bring to a boil.  Add gelatin, and stir until gelatin dissolves.  Remove from heat, add sherbet, and stir until sherbet melts.  Chill until the consistency of unbeaten egg whites.  Add pineapple and half of oranges.  Spoon mixture into lightly oiled 6-cup ring mold; cover and chill until firm.  Combine coconut, remaining oranges, marshmallows, and sour cream; chill.  Unmold salad onto a lettuce-lined plate; spoon fruit mixture into center.

Smyth County Extension Homemakers Cookbook

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