Royal Ambrosia Pie Ice Cream Pudding Pie Recipes
AMBROSIA PIE
I love, loVE, LOVE Ambrosia Fruit Salad. It's my favorite holiday treat. However in this recipe, it becomes a great quick dessert for any time of the year!
Provided by Hippie2MARS
Categories Pie
Time 4h15m
Yield 3 deep dish pies, 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 379.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 16, Sodium 179.4, Carbohydrate 42.9, Fiber 1.9, Sugar 32.4, Protein 4.2
ICE CREAM PUDDING PIE
Another easy pie, this time with pudding...I lighten it up a bit with low-fat or fat-free ingredients and I often change the pie's flavor by simply changing the flavor of the ice cream and/or pudding mix I use...See how many interesting combinations YOU can come up with!
Provided by CookinwithGas
Categories Pie
Time 3h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine well in a bowl, the milk and the softened ice cream --.
- Add the pudding and pie filling and beat on low with electric mixer for 1 minute --.
- Pour into the crust and freeze 3 hours to set; it's as simple as that!
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
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AMBROSIA PUDDING PIE RECIPE - SOUTHERN LIVING
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- Prepare the Lemon Curd: Whisk together softened butter, lemon zest, and 1/2 cup sugar in a microwave-safe bowl until blended. Add 2 eggs, 1 at a time, whisking until blended after each addition. Gradually whisk in lemon juice until blended. (Mixture will look curdled.) Microwave on HIGH 2 minutes, whisking after 1 minute. Stir the mixture, and microwave on HIGH, stirring at 30-second intervals, just until mixture thickens and coats the back of a spoon, 1 to 2 minutes. Place plastic wrap directly on surface of warm curd (to prevent a film from forming), and chill 4 hours or up to 3 days.
- Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
- Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
- Prepare the Coconut Custard: Whisk together 1/2 cup sugar, 1 tablespoon flour, and 1/8 teaspoon salt in a medium bowl. Add cream, vanilla, and 3 eggs, and whisk until blended. Stir in coconut until blended.
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