AMBROSIA CREAM PIE
Ingredients:
- 11 ounce orange (mandarin segments well drained)
- 8 ounce pineapple (crushed well drained)
- 1 cup milk
- 1 vanilla (pk pudding and pie mix (instant, 4-serving size))
- 1 cup whipped topping (non-dairy thawed)
- 1/2 cup coconut (mounds sweetened flakes)
- 1 rum (packaged c crust (6 oz))
- (--------------------------OPTIONAL-------------------------------)
- (Additional whipped topping)
- (Coconut)
- 8 ounce pineapple (crushed well drained)
- 1 cup milk
- 1 vanilla (pk pudding and pie mix (instant, 4-serving size))
- 1 cup whipped topping (non-dairy thawed)
- 1/2 cup coconut (mounds sweetened flakes)
- 1 rum (packaged c crust (6 oz))
- (--------------------------OPTIONAL-------------------------------)
- (Additional whipped topping)
- (Coconut)
1. Chop orange segments. Lightly press orange pieces and pineapple
between layers of paper towels to remove excess moisture.
2. In medium bowl, combine milk and pudding mix; stir well. Add
whipped topping, stir well. Add coconut, oranges and pineapple; stir
well. Pour into crust.
3. Cover; refrigerate until firm enough to cut, 6 hours or overnight.
Cover; store in refrigerator. Garnish with additional whipped topping
and coconut, if desired. 8 servings.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master format courtesy of Karen Mintzias]
Makes 8 Servings
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