Pistachio Ambrosia Recipes

PISTACHIO AMBROSIA

Steps:

• Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.

PISTACHIO PUDDING SALAD

Steps:

• In a large mixing bowl combine the crushed pineapple and pistachio pudding mix. Fold in the whipped topping and marshmallows.
• Garnish with crushed pistachios and enjoy!

PISTACHIO PUDDING AMBROSIA

Steps:

• Fold together whipped topping and pistachio pudding mix until well blended.
• Empty can of crushed pineapple into this mixture and fold in gently until combined.
• Gently fold in mini marshmallows, mandarin oranges, and coconut until combined.
• Best when refrigerated for at least an hour but you could make it in the morning and serve it in the evening too easily. If you think it is a bit too thick for your liking then add back in some of the drained mandarin orange juice to loosen it up.
• Sprinkle crushed pistachio nuts on top for garnish, can add a few marshmallows on top too to make pretty + a light sprinkle of coconut.

PISTACHIO FLUFF FRUIT SALAD

Steps:

• Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

FOOLPROOF PISTACHIO COCONUT AMBROSIA

Steps:

• 1. IN A LARGE BOWL EMPTY DRAIND MANDARIN ORANGES, DRAIND CRUSHD PINEAPPLE N COCONUT
• 2. NEXT ADD COOL WHIP, PISTACHIO PUDDING MIX N SOUR CREAM
• 3. MIX GENTLY TO COMBINE
• 4. FOLD IN MARSHMALLOWS N REFRIGERATE FOR ATLEAST AN HOUR
• 5. N ENJOY :)

CLAUDIA LAMASCOLO

Steps:

• Place all in a bowl, using an electric mixer beat for 3 minutes.
• Pour into a 13 x 9 greased pan or bundt pan.
• Bake 350 degrees until the middle comes clean with a toothpick.
• Around 30 to 45 minutes depending on the pan you use.
• Frost or dust with powdered sugar.
• Frosting:
• 1 - 8-ounce tub of whipped topping or heavy cream sweetened and whipped
• 1 box pistachio instant pudding
• 1/2 cup cold milk
• Mix both pudding and milk together until blended evenly, fold thawed whipped topping or real whipped cream into the mixture. Spread on cooled cake. Refrigerate. I like to decorate the top of mine with whole pistachios and some chopped or shaved chocolate.

AMBROSIA USING PISTACHIO PUDDING

Steps:

• Mix cans of pineapple and mandarin oranges with juice in a large bowl. Sprinkle instant pudding mix lightly on top and let stand for 3 minutes.
• Mix pineapple mixture well with large metal spoon and add sour cream. Stir in coconut and marshmallows, then add Cool Whip and stir in gently.
• Put in a large glass serving bowl and refrigerate for at least 1 hour or up to 24 hours. Can decorate with marshmallows or fruit before serving.

PISTACHIO AMBROSIA

Steps:

• In medium bowl mix together both cans of pineapple.
• Sprinkle pudding mix over pineapple and let sit about 3 minutes.
• Add nuts and coconut.
• Blend in whip topping and marshmallows, combining well.
• Cover and chill at least 2 hours.

PISTACHIO AMBROSIA

Steps:

• Drain the mandarin oranges and fruit cocktail in a colander.
• In a large bowl add the crushed pineapple with juice and pour in the packet of pistachio instant pudding.
• Mix all together until well combined.
• Add the rest of the fruit ( with the coconut if using).
• Fold in the non-dairy whipped topping and marshmallows.
• Pour into a see-through bowl if preferred.
• Garnish with cherries, pistachios, and coconut.
• Chill around 3 hours before serving.

PISTACHIO AMBROSIA CUPCAKES

Steps:

• 1. Bake cupcakes according to directions, let cool completely before adding topping.
• 2. In large bowl toss all other ingredients.
• 3. Top each cupcake with about 2 tablespoons of topping.
• 4. Add one cherry to top of each cupcake. Enjoy!!!

PISTACHIO AMBROSIA

Steps:

• Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit chill for several hours. Top with pecans just before serving if desired.© Copyright Reiman Publications, 1993-1997