Name: Ambrosia Gelatin Mold
Total time: 5 h 20 min
Ingredients: 4 (3-ounce) boxes pineapple-flavored gelatin; 2 cups boiling water; 2 (13.5-ounce) cans coconut milk; 1 1/2 cups mini-marshmallows; 1 (15-ounce) can mandarin orange segments , drained and halved; 1 (10-ounce) jar maraschino cherries , drained and halved (reserve one whole cherry, if desired)

Why This Recipe Works

This Ambrosia Gelatin Mold recipe turns ambrosia fruit salad into a Jell-O mold. If you don’t own a mold or a Bundt pan, a 13 by 9-inch glass baking pan or a glass bowl can also be used. This recipe can be made in advance and will keep well in the refrigerator for up to two days.

Before You Begin

Debbie writes: "This recipe turns ambrosia fruit salad into a Jell-O mold. I stay true to my mother's tradition of leaving one whole cherry in it. Whoever finds the whole cherry will have good luck in the new year!"

Instructions

Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.

Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.