Prep 5 mins
Cook 0 mins
Yes, there are many ambrosia recipes out there... I'm only posting mine here for safe keeping & for when I'm asked for the recipe after bringing it to a party/gathering... Don't get me wrong, it's very tasty & I'll mostly only prefer the taste of mine, so if you try it, I hope you enjoy it :-)
- 170.09 g maraschino cherries, drained then quartered
- 170.09 g mandarin oranges, drained
- 226.79 g pineapple chunks, drained
- 566.99 g crushed pineapple, drained very well
- 425.24 g fruit cocktail, drained
- 453.59 g sour cream
- 226.79 g Cool Whip
- 99.22 g packet instant vanilla pudding
- 473.18 ml mini marshmallows
- 177.44 ml flaked coconut (optional)
- I drain & quarter cherries first. Then drain & squeeze the crushed pineapple. Then I drain & add the remaining canned ingredients and stir in the pudding mix, sour cream & cool whip. I add the marshmallows last and stir them in gently.
- Chill then serve.
This is the 4th time I am making this Ambrosia. It is delicious.. My crowd scoops it right up. The combo of sour cream, cool whip and Instant pudden gives it a unique taste & consistency.
I pretend like this is my secret recipe ha ha ha. I got a new phone and I had the recipe on my last phone. I love this recipe so much I was able to find this very same one just by looking up the image that was posted! By the way, add the instant pudding mix directly to the ambrosia ingredients. Ignore pudding instructions. I have also found that if you mix all the wet ingredients first then with the pudding mix it makes it easier on you with adding the fruit and folding it in to make it more consistent and with much more ease. My friends and family sneak pinches or spoonfuls of this ambrosia when they think no one is looking!
I would love to try this recipe . Could anyone tell me whether the instant pudding should be prepared as instructed on box or used straight from the box in powder form.