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alice's cranberry ambrosia

★★★★★ 1
a recipe by
Georgia Harbeck
Oakland, CA

Alice Parker shared this yummy recipe with me years ago - every time ii've served it .... It is inhaled. (never any leftovers here)

★★★★★ 1
serves Eight
prep time 30 Min

Ingredients For alice's cranberry ambrosia

  • 6 oz. pkg
    raspberry jello
  • 8 oz. pkg
    cream cheese (at room temperature)
  • 15 Oz can
    whole cranberry gel
  • 8 Oz.
    heavy whipping cream
  • 8 oz.
    boiling water
  • 8 oz.
    fresh squeezed orange juice
  • 1/2 tsp
    pure vanilla extract
  • 1/2 tsp
    almond extract
  • 2 Tbsp
    turbinado sugar

How To Make alice's cranberry ambrosia

  • 1
    Whip the 8 ozs of heavy cream, when soft peaks form add, sugar, vanilla and almond extract. Place in fridge.
  • 2
    In 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.
  • 3
    Take 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 )
  • 4

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