Ambrosia cream pie

Yield: 8 Servings

Measure Ingredient
11 ounces Mandarin orange segments well drained
8 ounces Crushed pineapple well drained
1 cup Milk
1 pack Vanilla pudding and pie mix (instant, 4-serving size)
1 cup Non-dairy whipped topping thawed
½ cup MOUNDS Sweetened Coconut Flakes
1 \N Packaged crumb crust (6 oz)
\N \N Additional whipped topping
\N \N Coconut


1. Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.

2. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well. Add coconut, oranges and pineapple; stir well. Pour into crust.

3. Cover; refrigerate until firm enough to cut, 6 hours or overnight.

Cover; store in refrigerator. Garnish with additional whipped topping and coconut, if desired. 8 servings.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]

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