PINEAPPLE AMBROSIA PIE
A heavenly crushed pineapple and melted marshmallow filling is poured into a baked pastry crust, chilled and crowned with whipped topping and coconut.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat; cool slightly.
- Pour into pastry shell; refrigerate several hours or until chilled.
- Spread whipped topping over pineapple filling just before serving; sprinkle with coconut. Store leftover pie in refrigeartor.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LAZY DAYS AMBROSIA
My grandma's ambrosia salad has become a staple at every holiday dinner.
Provided by Tracy Saks
Categories Salad Fruit Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
- Fold whipped topping into pudding mixture until smooth; top with coconut.
- Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 206 calories, Carbohydrate 39.3 g, Fat 6.1 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 152.5 mg, Sugar 35.4 g
PINK AMBROSIA
Grandma's favorite dessert.
Provided by Evelyn
Categories Salad Fruit Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 8
Steps:
- Mix sweetened condensed milk, whipped topping, and vanilla extract together in a bowl. Fold cherry pie filling, pineapple, coconut, pecans, and marshmallows into the condensed milk mixture. Cover bowl and refrigerate 8 hours or overnight. Mix well before serving.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.6 g, Cholesterol 11.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 10.1 g, Sodium 85.5 mg, Sugar 30.3 g
AMBROSIA PIE
This is a no-bake, semi-frozen pie. The only "cooking" required is toasting the coconut. I just took it to a family reunion 4th of July picnic where there was tons of food - there was nothing left to take home except the pie server. I did not use the "extra serving size" pie crust and there was plenty of filling for 2 regular size pies - just add a little extra whipped topping before serving. Also, next time I make this recipe, I think I will cut each mandarin orange in half. I think it will distribute more evenly in the pie and won't be such a large frozen bite. I did leave out the maraschino cherries - 'cause my honey hates them. I crumbled up the pecan halves on top instead of leaving them whole.
Provided by Tatia 2
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
- Gently press oranges and pineapple between paper towels to remove.
- excess moisture.
- Beat cream cheese mixture at med-high speed of an electric mixer until.
- creamy. Gradually add reserved pineapple syrup and sweetened condensed.
- milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
- fold in orange-pineapple mixture and coconut. Spoon filling into.
- crust. Cover; freeze until firm.
- Let pie stand at room temperature 20 minutes before serving. Dollop.
- remaining 1 cup whipped topping on top of pie. Garnish, if desired.
Nutrition Facts : Calories 4481.5, Fat 242.2, SaturatedFat 141.4, Cholesterol 384.4, Sodium 2825.4, Carbohydrate 537.9, Fiber 10.3, Sugar 458.2, Protein 65.5
AMBROSIA PECAN PIE
Orange peel and coconut combine with pecans to make this a truly special and rich-tasting dessert. It always wins compliments at Christmas dinner. -Bernadine Stine, Roanoke, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange zest and salt until well blended. Stir in pecans and coconut. , Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 523 calories, Fat 31g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 249mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
AMBROSIA CREAM PIE
My daughter Adiya (Didi to her friends) brought this recipe home from a cooking demonstration at her school. Mandarin orange segments are hard to get where we live, but this pie is worth every imported can! Prep time includes fridge time.
Provided by Mirj2338
Categories Pie
Time 6h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop up orange segments.
- Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
- In a medium bowl, combine the milk and the pudding mix. Mix well.
- Whip the cream until stiff and fold it into the pudding mix.
- Fold in the coconut as well.
- Add the oranges and pineapple and stir well to mix it all through.
- Pour this mixture into the crumb crust.
- Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
- Keep it covered and store it in the fridge.
- Garnish with additional whipped topping and coconut.
SOUTHERN AMBROSIA APPLE PIE
"Apples and Georgia pecans make this pie a winner," reports field editor Carolyn Griffin of Macon.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Line pastry shell with a double thickness of foil. Bake at 450° for 5 minutes. Remove from the oven; remove foil. Cool pastry shell., In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, cornstarch and salt; bring to a boil. Stir in apples and lemon juice; cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. , In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350° for 40-45 minutes or until mixture is set. Cool on a wire rack. , For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.
Nutrition Facts :
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- Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture.
- Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm.
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