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Ambrosia Dessert Bowl

By: Donna Morris  
"I'm happy to share this wonderful recipe that uses fresh oranges. I've had it a long time. As a volunteer wildlife rehabilitator, I'm especially busy this time of year. It's nice to treat myself to a light, refreshing dessert. #151; Donna Morris, Weirsdale, Florida"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 90 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 20 large marshmallows
  • 2 cups heavy cream, divided
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 (20 ounce) can crushed pineapple, well drained
  • 1 cup flaked coconut
  • 1 (10.75 ounce) loaf frozen pound cake, thawed and cubed
  • 5 large navel oranges, peeled and sectioned
  • 1/4 cup slivered almonds, toasted

Directions

  1. Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. Meanwhile, whip the remaining cream until thick. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. Place half of the pound cake cubes in the bottom of a 2-1/2 to 3-qt. clear glass bowl. top with half of the orange sections. Top with half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving time.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2008 by Blair 
This was a good, light recipe. i recommend using more marshmallows if you want it to be... MORE

 
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