Ambrosia Cream Pie

  • on December 11, 2008
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Ingrients & Directions

11 oz Mandarin orange segments
– well drained
8 oz Crushed pineapple
– well drained
1 c Milk
1 pk Vanilla pudding and pie mix
-(instant, 4-serving size)
1 c Non-dairy whipped topping
– thawed
1/2 c MOUNDS Sweetened Coconut
1 Packaged crumb crust (6 oz)

Additional whipped topping

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.

8 Servings

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