ambrosia bowl
- Categories
- None
- Yield
- 8 -10
| Measure | Ingredient |
|---|---|
| 1 can | (15 1/2 oz) pineapple chunks |
| 2 tablespoons | Cointreau; light rum, or orange juice |
| 4 larges | Oranges; peeled and sliced crosswise |
| ¼ cup | Powdered sugar; divided |
| 4 mediums | Bananas; diag. sliced |
| 1 can | (3 1/2 oz) flaked coconut |
| Maraschino cherries |
recipe by Carolyn Brantley Published in Southern Livings 1980 Annual Drain Pineapple, reserving syrup; set pineapple aside. Combine reserved pineapple syrup and Cointreau, mixing well; set aside. Layuer ½ oranges slices in a large bowl; sprinkle with 2 T powdered sugar. Layer half banana slices and ½ pineapple; sprinkle with half the coconut. Repeat layers of orange slices, sugar, banana and pineapple; pour syrup mixture over fruit.
Sprinkle with remaining coconut. Garnish with maraschino cherries. Chill 3-4 hrs. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Oldebutgd@... on Aug 23, 1997
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