Ambrosia Dessert Bowl

• 20 large marshmallows
• 2 c. heavy cream, divided
• 2 Tbsp. sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 (20 oz.) can crushed pineapple, well drained
• 1 c. flaked coconut
• 1 (10 3/4 oz.) loaf frozen pound cake, thawed and cubed (about 4 c.)
• 5 to 6 large navel oranges, peeled and sectioned
• 1/4 c. slivered almonds, toasted

1. Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth.
2. Cool completely.
3. Meanwhile, whip the remaining cream until thick.
4. Add sugar.
5. Fold into marshmallow mixture.
6. Fold in extracts, pineapple and coconut.
7. Place half of the pound cake cubes in the bottom of a 2 1/2 to 3-quart clear glass bowl.
8. Top with half of the orange sections.
9. Top with half of the cream mixture.
10. Repeat layers.
11. Sprinkle with almonds. Chill until serving time.
12. Yield:
13. 10 to 12 servings.

marshmallows, heavy cream, sugar, vanilla extract, almond extract, pineapple, flaked coconut, cake, oranges, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385225 (may not work)