Ingredients for Ambrosia Pie
- 1 (20 ounce) can mandarin oranges, drained
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 1/2 cups frozen whipped topping, thawed and divided
- 1 cup flaked coconut, toasted and sweetened
- 1 (9 inch) graham cracker crust
- Maraschino Cherries
- 2 tablespoons pineapple juice
- 1/2 cup chopped pecans (optional)
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How to Make Ambrosia Pie
- Drain one (20 ounce) can mandarin oranges and one (20 ounce) can crushed pineapple, reserving 2 tablespoons of pineapple juice.
- Gently press the oranges and pineapple between paper towels to remove excess moisture.
- In a large bowl, beat 1 (8 ounce) package of cream cheese with an electric mixer on medium-high speed until creamy.
- Gradually add the reserved 2 tablespoons of pineapple juice and one (14 ounce) can of sweetened condensed milk, beating until smooth.
- Fold in 1 1/2 cups of whipped topping.
- Gently fold in the drained mandarin oranges (cut in half for even distribution), drained pineapple, and 1 cup of toasted sweetened coconut flakes.
- Spoon the filling into a 9-inch graham cracker crust (or two 9-inch crusts).
- Cover and freeze until firm (at least 4 hours or overnight).
- Let the pie stand at room temperature for 20 minutes before serving.
- Dollop the remaining 1 cup of whipped topping on top of the pie.
- Garnish with 1/2 cup crumbled pecans (optional).
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
1832g
Fat
707g
Carbs
179g
