Ambrosia Pie

Ambrosia Pie Recipe

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Peggi Anne Tebben


Another restaurant favorite.


★★★★★ 1 vote

6 -8 pieces


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  • 1
    ** 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

How to Make Ambrosia Pie


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

Printable Recipe Card

About Ambrosia Pie

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

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