Ambrosia dessert bowl

Yield: 1 servings

Measure Ingredient
20 eaches Large marshmallows
2 cups Heavy cream -- divided
2 tablespoons Sugar
2 teaspoons Vanilla extract
½ teaspoon Almond extract
1 can Crushed pineapple -- 20
ounce Well drain
1 cup Flaked coconut
1 Loaf
(10-314 ounces) thawed and
Cubed (about 4
6 larges Navel oranges -- peeled and
Sectioned
¼ cup Slivered almonds -- toasted
Frozen pound cake

Place marshmallows and ¼ cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. Meanwhile, whip the remaining cream until thick. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. Place half of the pound cake cubes in the bottom of a 2-½- to 3-qt. clear glass bowl. Top with half of the orange sections. Top with half of the cream mixture. Repeat layers.

Sprinkle with almonds. Chill until serving time. Yield: 10-12 servings Recipe By : Taste of Home

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