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

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.

Ingredients Nutrition


  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.


Most Helpful

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.

MxL July 10, 2008

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.

Chabear01 June 26, 2006

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!

Donna Luckadoo June 26, 2006

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