Ambrosia (3) Collection

MOLDED AMBROSIA
FLUFFY AMBROSIA
GRANDMA'S AMBROSIA



MOLDED AMBROSIA

1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 (9 oz.) can crushed pineapple
1 (3 oz.) pkg. orange gelatin
1/3 cup sugar
1 cup hot water
1 cup dairy sour cream
1/4 tsp. vanilla
1 cup mandarin oranges, diced
1/2 cup flaked coconut

Combine crumbs and butter, reserve 1/3 cup for topping. Press remaining
crumbs into an 8 x 8 x 2 inch baking dish. Drain pineapple, reserving
liquid. Dissolve gelatin and sugar in hot water. Stir in reserved syrup.
Chill until partially set. Add sour cream and vanilla, whip until fluffy.
Fold in the pineapple, oranges and coconut. Pour into crumb dish. Sprinkle
with reserved crumbs. Chill until firm. Cut into squares, trim with
maraschino cherries if desired. 4 servings.


FLUFFY AMBROSIA

16 oz. can fruit cocktail, well drained
1 ripe banana, sliced
1 orange, broken in sections
1/4 cup walnuts, chopped
1/2 cup whipping cream, whipped
1 cup miniature marshmallows (optional)
Shredded or flaked coconut

Combine fruit cocktail, bananas, orange sections, nuts and marshmallows.
Fold fruit mixture into whipped cream. Chill for 1 hour before serving.
Spoon into dishes and sprinkle with coconut.

GRANDMA'S AMBROSIA

This is a traditional Christmas dish at many Cracker tables. Although
there is a lot of preparation for this simple dish, we have always gotten
together to prepare it on Christmas Eve, and the preparation has becomes a
family tradition.

One pound navel oranges, peeled and cut into chunks (reserve as much juice
as possible or set aside one fruit for the juice alone). One pound
tangerines, peeled and separated into sections.
Two large sweet grapefruit, peeled, chunked and sprinkled with sugar.
Two pounds seedless grapes, sliced in halves (traditionally, we use red and
green grapes).
Two cans mandarin oranges, drained.
One big bunch ladyfinger bananas, if you can get them, or one small bunch
regular bananas, on the green side, peeled and sliced.
One half-pound shredded coconut.
One large chunked fresh pineapple or two large cans chunk pineapple in
juice, not drained.
Four or five large mangos or two large jars of the sliced mangos, drained
(available in produce sections).

Make sure all the white fiber is removed from the citrus fruits, since it is
bitter.
Mix all the fruits together in a large bowl. (We use a crystal punch bowl).
Sprinkle with coconut and a pinch of sugar. Chill all night and serve the
next morning with pound-cake.