Ambrosia dessert bowl
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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