alice's cranberry ambrosia
(1 rating)
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Alice Parker shared this yummy recipe with me years ago - every time ii've served it .... It is inhaled. (never any leftovers here)
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(1 rating)
yield
serving(s)
prep time
30 Min
Ingredients For alice's cranberry ambrosia
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6 oz. pkgraspberry jello
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8 oz. pkgcream cheese (at room temperature)
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15 Oz canwhole cranberry gel
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8 Oz.heavy whipping cream
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8 oz.boiling water
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8 oz.fresh squeezed orange juice
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1/2 tsppure vanilla extract
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1/2 tspalmond extract
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2 Tbspturbinado sugar
How To Make alice's cranberry ambrosia
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1Whip the 8 ozs of heavy cream, when soft peaks form add, sugar, vanilla and almond extract. Place in fridge.
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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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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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4Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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