Ambrosia Cream Pie Recipes

AMBROSIA CREAM PIE

Steps:

• Chop up orange segments.
• Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
• In a medium bowl, combine the milk and the pudding mix. Mix well.
• Whip the cream until stiff and fold it into the pudding mix.
• Fold in the coconut as well.
• Add the oranges and pineapple and stir well to mix it all through.
• Pour this mixture into the crumb crust.
• Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
• Keep it covered and store it in the fridge.
• Garnish with additional whipped topping and coconut.

AMBROSIA PIE

Steps:

• Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
• Gently press oranges and pineapple between paper towels to remove.
• excess moisture.
• Beat cream cheese mixture at med-high speed of an electric mixer until.
• creamy. Gradually add reserved pineapple syrup and sweetened condensed.
• milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
• fold in orange-pineapple mixture and coconut. Spoon filling into.
• crust. Cover; freeze until firm.
• Let pie stand at room temperature 20 minutes before serving. Dollop.
• remaining 1 cup whipped topping on top of pie. Garnish, if desired.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA PIE

Steps:

• Dump all the fruit into a colander and let it drain completely.
• Bake pie crusts according to package directions and allow them to cool.
• Mix the sweetened condensed milk and the cream cheese with a mixer on medium speed until smooth, at least 2 minutes.
• Slowly mix in the Cool Whip until completely incorporated.
• Fold in the drained fruit, marshmallows, pecans, and coconut.
• Pile filling high into prepared crusts. Refrigerate at least 4 hours, preferably overnight, before serving.