Saturday, January 19, 2013

Molded Ambrosia

Molded Ambrosia

1 cup graham-cracker crumbs
1/4 cup butter or margarine, melted
1 9-ounce can (1 cup) crushed pineapple
1 3-ounce package orange-flavored gelatin
1/3 cup sugar
1 cup hot water
1 cup dairy sour cream
1/4 teaspoon vanilla
1 cup diced orange sections
1/2 cup flaked coconut

Combine crumbs and butter; reserve 1/3 cup for topping. Press remaining crumb mixture into an 8x8x2-inch baking dish.

Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved syrup. Chill till partially set. Add sour cream and vanilla; whip till fluffy. Fold in pineapple, oranges, and coconut; pour over crumbs in dish. Sprinkle top with reserved crumbs. Chill till firm. Cut in squares. Trim with maraschino cherries. Makes 9 servings.

source: Better Homes & Gardens "Snacks and Refreshments," 1963. 

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