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Ambrosia Dessert Bowl

Ambrosia Dessert Bowl
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
10-12 ServingsPrep: 20 min. + cooling

Ingredients

  • 20 large marshmallows
  • 2 cups heavy whipping cream, divided
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, well drained
  • 1 cup flaked coconut
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed (about 4 cups)
  • 5 to 6 large navel oranges, peeled and sectioned
  • 1/4 cup slivered almonds, toasted

Directions

  • 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 thickened. Add sugar. Fold
  • into marshmallow mixture. Fold in extracts, pineapple and coconut.
  • Place half of pound cake cubes in a 2-1/2 to 3-qt. clear glass bowl.
  • Top with half of the orange sections and half of the cream mixture.
  • Repeat layers. Sprinkle with almonds. Chill until serving. Yield:
  • 10-12 servings.
© Taste of Home 2013

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Ambrosia Dessert Bowl (continued)

Nutrition Facts: 1 serving (1 cup) equals 406 calories, 23 g fat (14 g saturated fat), 91 mg cholesterol, 134 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2013