Pineapple Ambrosia Pie Recipes
PINEAPPLE FLUFF PIE
This dessert has been a life saver for more then 20 years of entertaining and potlucks. With only four ingredients, it's a snap to make and pop in the fridge.-Jane Rhodes, Silverdale, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.
Nutrition Facts : Calories 190 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
AMISH PINEAPPLE PIE
A unique pie recipe from an old Amish cookbook. This Amish Pineapple Pie is a creamy, cool sweet treat that won't heat up your kitchen!
Provided by Lizzy T
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, cook the pineapple, water, sugar, salt, cornstarch and egg yolks, stirring constantly.
- Once the mixture starts to boil, reduce the heat slightly and let the mixture cook until it has thickened. It should be about the texture of a very soft pudding.
- In a small bowl, beat the egg whites until they are frothy and thick.
- Add the egg whites to the pineapple mixture while it is hot. Fold it in to mix.
- Pour the pie filling into the baked pie shell.
- Refrigerate the pie for at least 4 hours.
- Before serving, top the pie with Cool Whip.
- Slice and serve cold.
Nutrition Facts : Calories 213 kcal, Carbohydrate 36 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 90 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
PINEAPPLE AMBROSIA PIE
A heavenly crushed pineapple and melted marshmallow filling is poured into a baked pastry crust, chilled and crowned with whipped topping and coconut.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat; cool slightly.
- Pour into pastry shell; refrigerate several hours or until chilled.
- Spread whipped topping over pineapple filling just before serving; sprinkle with coconut. Store leftover pie in refrigeartor.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
AMBROSIA PIE
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.
Provided by Tatia 2
Categories Pie
Time 18m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4481.5, Fat 242.2, SaturatedFat 141.4, Cholesterol 384.4, Sodium 2825.4, Carbohydrate 537.9, Fiber 10.3, Sugar 458.2, Protein 65.5
PINEAPPLE AMBROSIA CAKE
A tall and tropical cake made with pineapple curd, and orange and vanilla frostings. From Cook's Country Magazine
Provided by SweetSueAl
Categories Dessert
Time 2m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the pineapple curd:.
- Bring pineapple juice to boil in saucepan over medium heat.
- Whisk eggs, yolk, and sugar in medium bowl.
- Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
- Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
- For the orange frosting:.
- Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
- To assemble:.
- Cut cake horizontally into 4 even layers.
- Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
- Place next layer on top of oranges and spread with pineapple curd.
- Top with next layer and spread with remaining orange frosting and 20 more orange slices.
- Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.
Nutrition Facts : Calories 308.1, Fat 7.3, SaturatedFat 5.1, Cholesterol 56.1, Sodium 289.4, Carbohydrate 58.8, Fiber 1.8, Sugar 43.3, Protein 5
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- Drain the maraschino cherries and remove the stems. Place the pineapple in a colander. Drain well, pressing the pineapple with a spatula to remove most of the juice. Drain the mandarin oranges.
- Set aside several cherries for garnish. Place the remaining cherries, pineapple, mandarin oranges, marshmallows, coconut, and pecans in a large bowl.
- Top with the sour cream. Use a spatula to gently fold the mixture until everything is well combined.
- Transfer the mixture to a serving dish or dish into individual bowls using a cookie scoop. Top each portion with the reserved maraschino cherries.
CHERRY, PINEAPPLE AND MANDARIN ORANGE AMBROSIA
From couponclippingcook.com
5/5 (1)Category Dessert, Salad, Side Dish
- Set a large strainer on top of a plate or large flat bowl. Set aside for just a moment. Drain out the juice from the cans of fruit. Add the pineapple, fruit cocktail, and mandarin oranges to the strainer.
- Cut the cherries in half and add them to the strainer. Using a spoon, spread the fruit out in the strainer so it’s not lumped together. Let the fruit sit in the strainer for 2 to 3 hours (or more) if you have time, so that all of the juice is completely drained from the fruit.
- Transfer the fruit to a large bowl and add the marshmallows, and Cool Whip. Gently blend in the Cool Whip. Garnish with maraschino cherries with stems. Serve chilled.
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- Pineapple Upside Down Cake. Let’s kick things off with a pineapple upside-down cake that everyone will flip for. Moist and buttery cake topped with pineapples and cherries and glazed with caramelized brown sugar?
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- Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture.
- Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup 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.
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- In a medium bowl, stir together pineapple, pudding mix, sour cream and lemon juice until well combined.
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