Simple, easy and yummy! I usually add Maraschino cherries, coconut, walnuts and mandarin oranges to my pie. Cherries and walnuts make it taste so much better! Give it a try, you will love it!
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.
I made this for my father in law for christmas last year it was a big hit!!! I have to make him another pie this year for thanksgiving! It was easy and had great flavor for all you ambrosia lovers! Tip: when you set it out to thaw for cutting…cut the whole pie…makes it easy to grab another piece after putting it back in the freezer! Thank you oxmoor house for yet another great recipe!
This is a definite keeper and I will be making it again as a summer dessert. When I was young my mom loved to make Ambrosia salad so I shared this with her and she was “over the moon for it. The one thing I will add in the future is a little (maybe a 1/4 cup?? I will have to play with it) sour cream with the cream cheese, just to give it a little more depth to the flavor and make it even more like the salad of my youth.
2 graham cracker pie crusts.
1 (15 oz) drained can of crushed pineapple.
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