Ambrosia Dessert Bowl Recipe

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Ambrosia Dessert Bowl Recipe
Ambrosia Dessert Bowl Recipe photo by Taste of Home
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Ambrosia Dessert Bowl Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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) crushed pineapple, 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.
Originally published as Ambrosia Dessert Bowl in Taste of Home February/March 1994, p33

Nutritional Facts

1 cup: 406 calories, 23g fat (14g saturated fat), 91mg cholesterol, 134mg sodium, 49g carbohydrate (36g sugars, 3g fiber), 4g protein.

  • 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) crushed pineapple, 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
  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.
  2. Meanwhile, whip the remaining cream until thickened. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut.
  3. 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.
Originally published as Ambrosia Dessert Bowl in Taste of Home February/March 1994, p33

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MY REVIEW
hunkydoriest User ID: 4515323 4568
Reviewed Oct. 20, 2009

"This is the best Taste of Home dessert I have made. I used mandarin orange slices and it is wonderful. Made many times. Beautiful, easy and always a hit."

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