Ambrosia Dessert Bowl Recipe
- 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.
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.
Reviews for Ambrosia Dessert Bowl
"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."