Jell-O Ambrosia
The no-cook Jell-O ambrosia is super easy to assemble. It is definitely a feast for the eyes and taste buds. Imagine layers of Jell-O mixed with mandarin oranges and pineapple and topped with whipped cream - there, you have the delicious Jell-O Ambrosia.
Ingredients
- 1 3 oz Lemon Jell-O
- 2 3 oz Orange Jell-O
- 1 20 oz Canned Crushed Pineapple with syrup
- 2 15 oz Canned Mandarin Oranges with syrup
- 2 -3 tsp Granulated Sugar Optional
- 3 cups Boiling water See Recipe Notes
Topping
- 8 oz Whipped Cream See Recipe Notes
- 1.5 cups 75g Mini Marshmallows (you can add more)
- 2-3 tbsp finely grated Cheese
Equipment Required
- Mixing Bowls
- Whisk
- Glass Tray Size - 9"X13" (See Recipe Notes)
- Measuring Cup
- Spatula Preferably icing spatula
Instructions
- Open the Jell-O packets and pour the Jell-O powder into a big mixing bowl.
- Add the sugar (this step is required only if you are adding sugar)
- Add 3 cups boiling water (see recipe notes) and mix well to dissolve the Jell-O powder. Let it cool for 3-5 minutes.
- Add the crushed pineapple and mandarin oranges along with the syrup to the Jell-O and mix well.
- Transfer to the glass tray. Place in the refrigerator to set it. This would take about 4-5 hours.
- Once the Jell-O is set completely, it is time to make the topping - in a bowl, mix mini marshmallows with the whipped cream (see recipe notes) .
- Spread the whipped cream mix evenly and make a thick layer over the set Jell-O.
- Top it with finely grated cheese (see recipe notes for more variations).
- Refrigerate again for 30 minutes or so before serving.
Notes
1. To set the Jell-O, typically you will mix the Jell-O powder with boiling water and once all the powder is dissolved, you mix in the cold water. This recipe follows a different method to set the Jell-O. I use the boiling water (the quantity mentioned in the package) and instead of the cold water, I use the syrup from the canned fruits. If the jello brand you are using is different, use half the quantity of the water specified in the package and then pour in the fruit syrup.
2. I use the store bought cool whip (whipped topping) to make the topping. If you are using whipping cream, then, whip about 1.5 cups of whipping cream to stiff peak stage and then mix in the marshmallows.
3. The cook time, in the recipe, indicates the setting time, which is actually the time it takes to set the jello.
4. You might find it difficult to get the pieces closer to the edges. I trim the edges to get a neater look before I serve this for guests. You can also set these in individual cups to make it easy to serve.
5. Variations:
a. You can add toasted coconut into the whipping cream to add a little crunch. Make sure you cool the coconut completely before you add it to the whipped cream.
b. If you like, you can also add Mayonnaise/Cream Cheese/Sour Cream to the whipped cream topping.