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