7 Reviews

always a crowd pleaser and makes a nice large batch for parties!!! thanks for posting!!!

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KeystoneGal06 May 30, 2010

I got good feedback on this dish. It wasn't terribly colorful, but it was a nice alternative to the "normal" ambrosia. In the future I would also add some flaked coconut.

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Silke #2 June 10, 2006

Very good. Makes a very large batch though but could be cut down depending on how many are to be served. I used pastel marshmallows and I added some halved maraschino cherries for extra color.

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talldoc April 15, 2006

I chose this recipe above all the others cause I liked the idea of the tiny pasta. As it turns out, the pasta seemed to continue to absorb moisture from the rest of the dessert and it was a little dry, not creamy as I had pictured it to be. I actually added another can of pineapple (tidbits, drained) and a made-up pkg of vanilla pudding! In the end, the flavor was good but I won't use pasta again when I make ambrosia. Thanks for posting, KerryAnn! M&Mers

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M&Mers July 23, 2004

Made this exactly as written adding the 1/2 cup coconut and, yes, it made quite a lot.....BUT IT WAS SO YUMMY IT ALL DISAPPEARED! I also had to share the recipe. GREAT ADDITION TO BUFFET TABLE IN WARM WEATHER.....SOOOOOOO REFRESHING!!!

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MISS GAIL June 29, 2003

Great recipe. I was short on cool whip, I only had 1 -12 oz. container instead of 2-8oz containers. It still turned out great and was plenty creamy and sweet. I added the 1/2 c of coconut for more texture. This made a HUGE batch, unless I'm making it for a large gathering I will definitely half the recipe.

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Treenickel May 18, 2003

They call this Frog Eye Salad up North. I loved your recipe because it is so much easier than the one I have, where you have to make a sort of custard sauce. I also got my recipe at a funeral. Thanks!

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tricia in ga March 15, 2003
Ambrosia With Acini Di Pepe