Tropical Ambrosia

Jellyqueen's Note:

I love ambrosia of all kinds. This one I got out of a magazine. I love the toasted coconut, it just give it another level of taste. Cook time is chill time.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 1 (20 ounce) can pineapple tidbits
• 1 (3 ½ ounce) packageinstant coconut cream or 1 (3 ½ ounce) package vanilla pudding mix
• ½ cup heavy cream , whipped
• 4 tablespoons flaked coconut , toasted
• maraschino cherry , optional for garnish
• cherry juice , optional for garnish

Directions:

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a mixing bowl, whip the heavy cream.
3. In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
4. Fold in whipped cream.
5. Stir in pineapple and 3 Tablespoons of the toasted coconut.
6. Transfer to serving bowl.
7. Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
8. Chill for at least 2 hours.

Reviews

[MxL]

Really didn't like the soggy nature of this ambrosia. I prefer the fluffier whipped versions and I thought the pudding and cream made it very heavy and hard to eat -- too rich and heavy for a fruit salad type desert.

[Chabear01]

Really enjoyed this salad, added a touch of orange juice to it just for a little color, otherwise followed the recipe to the T. DH enjoyed it last night, and I put a little in the freezer and he ate it tonight, he said it was good both ways. Thank you for another keeper of a recipe.

[Donna Luckadoo]

Oh my Goodness Jellyqueen, I was looking for something different in a Pudding Dessert and this one is It! This is delicious! I added Crushed Pecans and it was fabulous!