Triple-Orange Ambrosial Salad

Growing up as a kid, I looked forward to this Orange Jell-O (as I called it) every Thanksgiving and Christmas.  As a kid, I was very picky and did not like the Ambrosial Salad, only the Jell-O part.  I thought sour cream was gross…the name “sour” did not sound very appetizing to me! haha 🙂  Now, all grown-up, I absolutely LOVE the Ambrosial Salad part…I could eat it by itself!  The incorporation of marshmallows, coconut, pineapple, and mandarin oranges are an absolutely wonderful combination.
Triple-Orange Ambrosial Salad is a light and luscious dessert that everyone will love.  It looks very elegant and fabulous displayed on a pretty clear or white platter .  My husband, who hates oranges even savors this salad!  Enjoy!
Triple-Orange Ambrosial Salad
2 cups boiling liquid (water or fruit syrup)
1 package (6 oz) orange-flavored gelatin
1 pint orange sherbet
2 cans (11 oz each) mandarin oranges, drained
1 can (13 1/2 oz) pineapple chunks, drained
1 cup flaked coconut
1 cup mini marshmallows
1 cup dairy sour cream or 1/2 cup whipping cream, whipped (we used sour cream)
1.  To make Jello: Pour boiling liquid over gelatin in bowl, stirring until gelatin is dissolved.
2.  Add orange sherbet; stir until melted.  Stir 1 can of mandarin orange segments (1 cup).
3.  Pour into 6-cup ring mold.  Chill until firm.
4.  To make Ambrosial Salad: Combine remaining orange segments, the pineapple, coconut, and marshmallows.  Fold in sour cream.
5.  Chill at least 3 hours.  Fill center of unmolded salad with fruit mixture.
Yield:  10-12 servings

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