A Sweet Memory in a Mold

My granddaughter calls this my “sunshine cake.” It looks like a stained glass window. But it tastes like a sweet, creamy dream.

I first made it for a church picnic in 1978. I was so nervous it wouldn’t come out of the pan. But it plopped out perfectly. Everyone asked for the recipe. I still smile thinking about it.

Why This Old Recipe Matters

This isn’t just a dessert. It’s a time machine. One bite can bring back a whole summer afternoon. Food holds memories like that.

It also matters because it’s made to share. You can’t eat a whole mold yourself! It brings people together. That’s the best kind of cooking.

Let’s Make Some Sunshine

Start with your boxes of pineapple gelatin. Pour the boiling water over them. Stir until it’s all clear. Doesn’t that smell amazing?

Now, stir in the coconut milk. This makes it creamy, not wobbly. Put the bowl in the fridge. Wait until it’s like sticky egg whites. This takes about an hour.

The Fun Part: Mixing In Joy

Get your mold ready with a little spray. Take out your slightly set gelatin. Give it a good whisk. Now, gently fold in the marshmallows, oranges, and cherries.

Fun fact: The word “ambrosia” means “food of the gods” in old stories. I think that’s just right. Pour everything into your mold. Back in the fridge it goes for four hours.

The Big Reveal

This is the exciting moment. Run a thin knife around the edge of the mold. Place your serving plate on top. Flip it over. Give it a little shake.

Lift the mold slowly. There it is! A beautiful, shiny ring of sweetness. Did your family do a happy dance? Mine always does.

Your Turn to Share

What food reminds you of a happy memory? Is it a dessert like this? Or maybe a special soup? Tell me about it.

Also, what color would your dream gelatin mold be? Mine would be a pink grapefruit color. I think that sounds lovely.

Will you try this recipe for a special day? Let me know if you do. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Pineapple-flavored gelatin	4 (3-ounce) boxes
Boiling water	2 cups
Coconut milk	2 (13.5-ounce) cans
Mini-marshmallows	1 ½ cups
Mandarin orange segments	1 (15-ounce) can	Drained and halved
Maraschino cherries	1 (10-ounce) jar	Drained and halved (reserve one whole cherry, if desired)

My Sunshine Gelatin Mold

Hello, my dear. Let’s make something special. This is my Sunshine Gelatin Mold. It reminds me of my mother’s table. She made it for every holiday. The colors just sparkle. Doesn’t that sound lovely?

It’s a simple joy to put together. You just need a little patience. The waiting is the hardest part, I think. But it’s worth it. The final look is pure magic on a plate. I still smile when I unmold it. Let’s begin.

Ingredients

• 1 (6 oz) package pineapple gelatin powder
• 2 cups boiling water
• 1 (13.5 oz) can coconut milk
• 1 cup mini marshmallows
• 1 (11 oz) can mandarin oranges, drained
• ½ cup maraschino cherries, drained and halved
• Cooking spray

Instructions

Step 1: Grab your biggest mixing bowl. Pour in all the pineapple gelatin powder. Now, carefully add the two cups of boiling water. Stir it slowly until you can’t see any powder. It will be very clear and shiny. Then, pour in the coconut milk. Stir it all together. It will turn a beautiful creamy color. Doesn’t that smell amazing? Pop it in the fridge, uncovered. Wait until it’s like loose egg whites. This takes about an hour.

Step 2: While you wait, get your mold ready. A quick spray of cooking spray helps so much. (My hard-learned tip: really get the spray into all the curves!). Now, check your gelatin. Give it a good whisk until it’s smooth again. This is the fun part. Gently fold in the marshmallows, oranges, and cherries. The colors mix like a sunset.

Step 3: Pour your pretty mixture into the prepared mold. Tap it gently on the counter. This gets rid of air bubbles. Back into the fridge it goes. Let it set completely. This takes about four hours. You can even make it two days ahead. I love that. When it’s time, place a big plate over the mold. Flip it over with confidence. Lift the mold slowly. Ta-da! What’s your favorite holiday food memory? Share below!

Cook Time: 4–5 hours (setting)
Total Time: 4 hours 15 minutes
Yield: 10-12 servings
Category: Dessert, Salad

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are three ideas from my kitchen. They are all so simple and cheerful.

Tropical Breeze: Use orange gelatin instead. Fold in crushed pineapple and shredded coconut. It tastes like a vacation.

Berry Patch: Try strawberry or raspberry gelatin. Use whipped cream instead of coconut milk. Add fresh blueberries and sliced strawberries.

Citrus Sparkle: Use lemon-lime gelatin. Add a cup of lemon-lime soda for fizz. Mix in grapes and mandarin oranges. It’s so refreshing.

Which one would you try first? Comment below!

Serving It Up With Style

Presentation is part of the fun. Place your mold on a big, plain plate. Tuck little green lettuce leaves around the base. It looks like a jewel in a garden. You can also add a dollop of whipped cream on each slice. A sprinkle of toasted coconut on top is nice, too.

For drinks, I have two favorites. A cup of hot tea is lovely. It balances the sweet, cold gelatin. For a festive touch, a little glass of sparkling wine is nice. For the kids, ginger ale with a cherry is perfect. Which would you choose tonight?

Keeping Your Ambrosia Gelatin Mold Happy

This dessert loves the fridge. Once set, cover it tightly with plastic wrap. It will stay perfect for two days. You can also freeze it for a sweet treat later.

Freeze the whole mold on a baking sheet first. Then wrap it in two layers of plastic. It keeps for one month. Thaw it overnight in your refrigerator.

I once tried to rush the thawing. I left it on the counter. It became a wobbly, weepy mess! Patience is key with gelatin. This matters because good storage saves time and food.

You can make two molds at once for a party. It is a real timesaver. Have you ever tried storing it this way? Share below!

Gelatin Giggles and How to Fix Them

First, the gelatin won’t set. Your fridge might be too warm. Make sure the temperature is cold enough. I remember a summer picnic where my mold melted!

Second, fruit sinks to the bottom. Wait until the gelatin is like thick egg whites. This gives the fruit something to hold onto. It makes every bite taste even.

Third, the mold won’t come out. Briefly dip the bottom in warm water. Then place a warm, damp towel over the top. It should slide right onto your plate.

Fixing these builds your kitchen confidence. A pretty presentation makes it taste better, too. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this gluten-free? A: Yes! Gelatin and these ingredients contain no gluten.

Q: Can I make it ahead? A: Absolutely. Make it up to two days before your event.

Q: What can I swap? A: Use pineapple tidbits instead of oranges. Try whipped topping for coconut milk.

Q: Can I make a smaller batch? A: Just cut all the ingredients in half. Use a small loaf pan.

Q: Any fun extras? A: A fun fact: some call this “heavenly salad”! Add shredded coconut for extra texture. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sunny, sweet mold. It always reminds me of Sunday dinners. My grandkids’ eyes light up when they see it.

I would love to hear about your kitchen adventures. Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments.

Happy cooking!
—Grace Ellington.