alice's cranberry ambrosia
(1 RATING)
Alice Parker shared this yummy recipe with me years ago - every time ii've served it .... It is inhaled. (never any leftovers here)
No Image
prep time
30 Min
cook time
method
---
yield
Eight
Ingredients
- 6 oz. packages raspberry jello
- 8 oz. packages cream cheese (at room temperature)
- 15 Oz cans whole cranberry gel
- 8 Oz. - heavy whipping cream
- 8 oz. - boiling water
- 8 oz. - fresh squeezed orange juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons turbinado sugar
How To Make alice's cranberry ambrosia
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Step 1Whip the 8 ozs of heavy cream, when soft peaks form add, sugar, vanilla and almond extract. Place in fridge.
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Step 2In large bowl, stir boiling water and raspberry gelatin. stir until jello is dissolved, then add the can of whole cranberry jell ... Stir to dissolve bulk of jell. Add the cup of orange juice, stir and place entire mixture in fridge.
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Step 3Take whipped cream from fridge and incorporate softened cream cheese. Once all mixed, take raspberry jello/cranberry mixture from fridge and fold into whipped cream cheese mixture. When folded in - place entire blend into an 81/2" x 11" pan. Place pan in refridgerator until firmly set. (mine is usually set in two hours )
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Step 4Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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