Ambrosia Cream Pie
- Reviews 2
Ready In: 6 hrs
Serves: 8
Ingredients
- 11 ounces canned mandarin oranges, well drained
- 8 ounces crushed pineapple, well drained
- 1 cup milk
- 1 (3 1/2ounce) package vanilla instant pudding mix
- 1 cup whipping cream
- 1⁄2 cup coconut flakes
- 1 packaged cookie graham cracker crumb crust
- additional whipped cream (to garnish)
- coconut (to garnish)
Directions
- Chop up orange segments.
- Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
- In a medium bowl, combine the milk and the pudding mix. Mix well.
- Whip the cream until stiff and fold it into the pudding mix.
- Fold in the coconut as well.
- Add the oranges and pineapple and stir well to mix it all through.
- Pour this mixture into the crumb crust.
- Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
- Keep it covered and store it in the fridge.
- Garnish with additional whipped topping and coconut.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off