Pistachio Pudding Ambrosia Recipes

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 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 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 #2

Steps:

• In large bowl combine cool whip and pudding mix.
• Blend well.
• Add pineapple, marshmallows and nuts, again blending well.
• Chill 2 hours.

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.