Ambrosia Pie Recipe

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Ambrosia Pie

Peggi Anne Tebben


Another restaurant favorite.

pinch tips: How to Melt and Soften Butter



6 -8 pieces


** flaky pie crust- cooked & cooled
1 - 7 oz
package flaked coconut (2 2/3 cups), toasted
1/3 c
margarine or butter, melted
1 -14 oz
can eagle brand® sweetened condensed milk (not evaporated milk)
1/3 c
lemon juice from concentrate
1 -17 oz
can fruit cocktail, well drained
1/2 c
slivered almonds,or peanuts toasted and chopped
1/4 c
chopped maraschino cherries, well drained
1 - 4 oz
container frozen non-dairy whipped topping,
additional fruit, optional

Directions Step-By-Step

Combine coconut and margarine. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9-inch pieplate.Chill.
In large bowl, combine Eagle Brand, lemon juice,
fruit cocktail, almonds and cherries; mix well.
Fold in whipped topping.
Pour into prepared crust.
Garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy