Ambrosia Gelatin Mold


  • 4 (3 oz.) packages pineapple flavored gelatin
  • 2 cups boiling water
  • 1/2 cup cold water
  • 2 (13.5 oz) cans unsweetened coconut milk
  • 11 1/2 cups mini marshmallows
  • 1 (15 oz) can mandarin oranges, drained
  • 12 peaches, peeled and chopped (or 1 (15 oz) can of canned peaches, drained)
  • 1 cup fresh or frozen cherries, pitted and halved (or 1 (10 oz) jar maraschino cherries, drained and halved)


  1. Dissolve the pineapple gelatin in the boiling water.
  2. Add the cold water and the coconut milk. Whisk until evenly combined.
  3. Place it in the refrigerator and cool, uncovered for about an hour. The mixture should be thickened at this point.
  4. Add the marshmallows, mandarin oranges, peaches and cherries. Mix to combine.
  5. Lightly spray a 12 cup bundt cake pan or other mold with oil. Pour the gelatin into the bundt pan. You can also use a 13×9 inch rimmed baking pan, or even divide the gelatin into individual serving containers.
  6. Chill in the refrigerator until the gelatin is completely set, about 4 hours.
  7. Fill your sink with hot water and dunk the bottom of the bundt pan in the water for about 30 seconds and then invert onto your serving plate.