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.

Ingredients

   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

Method:.

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.