Ambrosia For A Crowd Recipes

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AMBROSIA



Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

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.

FIVE CUP AMBROSIA



Five Cup Ambrosia image

Provided by Damaris Phillips

Categories     dessert

Time 1h40m

Yield 6 to 8 servings (4 cups)

Number Of Ingredients 8

1 to 2 tablespoons unrefined coconut oil
1/2 pineapple, peeled, cut into long wedges and cored
1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
1 cup mini marshmallows, stale (see Cook's Note)
1 cup sour cream
1/4 teaspoon orange extract
Freshly torn mint leaves, for garnish

Steps:

  • Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice.
  • Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint.

AMBROSIA FOR A CROWD



Ambrosia for a Crowd image

This is a quick rich and yummy ambrosia, perfect for a crowd. After not being happy with other recipes, I used bits and pieces of what I liked and made my own. Rich and creamy, it's a great dessert in the summertime.

Provided by Carblover

Categories     Salad     Fruit Salad Recipes

Time 4h20m

Yield 14

Number Of Ingredients 8

2 (20 ounce) cans crushed pineapple, drained
2 (15 ounce) cans mandarin oranges, drained
1 cup maraschino cherries, halved
⅔ (3.5 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (8 ounce) container sour cream
1 (8 ounce) package flaked coconut (such as Baker's®), or to taste
2 ½ cups miniature marshmallows

Steps:

  • Combine pineapple, mandarin oranges, and cherries in a large trifle bowl. Sprinkle pudding mix over top. Fold in whipped topping and sour cream. Add coconut and mix until well combined. Place in the refrigerator until firm, 4 hours to overnight.
  • Sprinkle marshmallows on top before serving.

Nutrition Facts : Calories 315 calories, Carbohydrate 49.6 g, Cholesterol 7.1 mg, Fat 12.1 g, Fiber 2.8 g, Protein 1.8 g, SaturatedFat 10.4 g, Sodium 137 mg, Sugar 34.1 g

AWESOME AMBROSIA FOR A CROWD



Awesome Ambrosia for a Crowd image

This is a quick rich and yummy ambrosia. Made it just the other day for an anniversary at work and everyone loved it. Rich and creamy its a great dessert in the summertime. This recipe feeds anywhere for 12 to 20 depending on how hungry you are :) Cooking time is overnight in the fridge

Provided by Carb Lover

Categories     Dessert

Time P1DT20m

Yield 12-20 serving(s)

Number Of Ingredients 8

2 (20 ounce) cans crushed pineapple
2 (15 ounce) cans mandarin orange segments
1 cup maraschino cherry, -cut in halves can add more if you like
1 (12 ounce) container Cool Whip, thawed
1 (8 ounce) container sour cream
1 (3 1/2 ounce) box instant vanilla pudding
1 (8 ounce) bag coconut (I use Bakers)
2 1/2 cups mini marshmallows

Steps:

  • 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.
  • Then sprinkle about 2/3 of the vanilla pudding over your fuit, this adds flavor and also will help firm up the ambrosia.
  • Next fold in the cool whip and the sour cream. Add the coconut, you can use more or less depending on how much you like coconut.
  • Mix all together.
  • 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.

Nutrition Facts : Calories 416.4, Fat 23.9, SaturatedFat 19.7, Cholesterol 8.8, Sodium 154.3, Carbohydrate 52.4, Fiber 5.1, Sugar 42.8, Protein 3.5

AMBROSIA



Ambrosia image

Ambrosia in Greek mythology is the food and drink of the gods and with this heavenly mix of marshmallows, coconut, pecans, maraschino cherries and citrus, it's easy to see why.

Provided by Alton Brown

Categories     dessert,fruit,nuts,snack,Summer

Time 30m

Yield 6 servings

Number Of Ingredients 9

½ cup heavy cream
1 Tbsp sugar
4 oz sour cream
6 oz mini marshmallows, homemade approximately 3 cups
1 cup clementine orange, segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
½ cup drained maraschino cherries

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 SALAD WITH FRUIT COCKTAIL



Ambrosia Salad with Fruit Cocktail image

This ambrosia salad with fruit cocktail is a long-time family favorite for holidays or weekend BBQs.

Provided by Jay

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 (15.25 ounce) cans fruit cocktail
1 (16 ounce) can sliced peaches in juice
1 (16 ounce) can pineapple chunks in juice
1 (12 ounce) can mandarin oranges in juice
1 (8 ounce) package cream cheese, softened
2 tablespoons milk, or as needed
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup sweetened flaked coconut

Steps:

  • Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
  • Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
  • Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

Nutrition Facts : Calories 399 calories, Carbohydrate 47.5 g, Cholesterol 31.1 mg, Fat 23.1 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 17.8 g, Sodium 130.5 mg, Sugar 42.6 g

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