Sunday, May 20, 2012

Pineapple Ambrosia

Pineapple Ambrosia

Any flavour of jello will do. The ambrosia pictured above used dark cherry jello. To cut down on the sugar, use one regular jello, one sugar-free jello and sugar-free Cool Whip.

   1 (14-16 oz.) can crushed pineapple
   2 pkgs. pineapple jello 
   2 cups boiling water
   2 cups cold water
   1 tub vanilla Cool Whip
   2 Tbsp. sour cream
   2 Tbsp. shredded sweetened coconut
   Maraschino cherries for garnishing

  1. Drain crushed pineapple and set juice aside.
  2. Pour reserved pineapple juice into a measuring cup and add enough cold water to make 2 cups. 
  3. Dissolve the two packages of jello in boiling water, add cold water and refrigerate until set.  
  4. Using a fork, scramble jello, add all the remaining ingredients including the crushed pineapple.
  5. Mix thoroughly and refrigerate for at least 2 hours, preferably overnight.
  6. Serve in individual ramekins and top each with a maraschino cherry.

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