Awesome Ambrosia for a Crowd

Mary Yamasaki

By
@Lovecarbs

This is a quick rich and yummy ambrosia made my way after looking at MANY different recipes. I hope you enjoy it.
Rich and creamy its a great dessert in the summertime (or any other time). This recipe feeds anywhere for 12 to 20 depending on how hungry you are :) Cooking time is overnight in the fridge


Featured Pinch Tips Video

Comments:

Serves:

12 or more

Prep:

20 Min

Cook:

24 Hr

Ingredients

2 can(s)
20 oz each crushed pineapple
2 can(s)
15 oz each mandarin oranges
1 c
maraschino cherries - cut in halves can add more if you like
12 oz
cool whip - thawed (1 container)
8 oz
sour cream (1 container)
1 box
instant vanilla pudding (3 1/2 ounces)
8 oz
sweet coconut flakes ( 1 bag - i use bakers)
2 1/2 c
marshmallows, mini

Directions Step-By-Step

1
Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
2
Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
3
Next fold in the cool whip and the sour cream. Then sprinkle the vanilla pudding and and give it another mix. Add the coconut, you can use more or less depending on how much you like coconut.
Then mix it all together.
4
Now I refrigerate overnight and then about 4 or 5 hours before you are ready to serve (in the morning is good)I add the marshmallows. This keeps them from getting too mushy. You can of course add them at the same time as the coconut. It's just a matter of preference
Soon into cocktail glasses for a lovely presentation.

About this Recipe

Course/Dish: Puddings