Ambrosia Cream Cheese Mold – Unforgiveness, Part Two

Here’s another recipe from my friend in San Antonio. Great for summer!

    Ambrosia Cream Cheese Mold (You can double this recipe for a 9×13 pan.)

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 15-oz. unsweetened pineapple tidbits, undrained
  • 1/3 cup sugar
  • Juice of 1 lemon
  • 1 8-oz. cream cheese, softened
  • 1 small can mandarin oranges, drained
  • 1/2 cup chopped pecans (can be roasted)
  • 1/2 cup flaked coconut

*You can add various fruits as you like (fresh strawberries, bananas, raspberries, etc.

Soften gelatin in water. Let mixture stand 5 minutes. Drain pineapple and reserve juice; add enough water to juice to make 1 cup. Heat juice ’til boiling, add gelatin mixture. Stir ’til dissolved. Stir in sugar, lemon juice and cream cheese using a wire wisk to blend. Chill until gelatin is partially set. Then stir in fruits and coconut. Place either in a mold or desired dish and refrigerate ’til set.

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