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Ambrosia Pie
I got this recipe from a Southern Living cookbook many years ago. I took the original recipe and lightened it up. The part about this recipe that I like the most is that it is a light, refreshing dessert that can be fixed ahead of time and frozen. I always have enough to make two pies.
Ingredients:
- 1 (11 ounce) can mandarin oranges
- 1 (8 1/4 ounce) can crushed pineapple in natural juices
- 1 (8 ounce) package lowfat cream cheese, softened
- 1 (14 ounce) can lowfat sweetened condensed milk
- 4 cups lite whipped topping, thawed and divided
- 1/2 cup flaked coconut, toasted (optional)*
- 2 (9 ounce) lowfat graham cracker crusts
Directions:
- Drain oranges and pineapple, reserving 2 tablespoons pineapple juice.
- Gently press oranges and pineapple between paper towels to remove excess moisture.
- Sprinkle coconut over baking sheet in a single layer. Toast coconut for about 5 – 7 minutes on 350 degrees in the oven – tossing every few minutes.
- Beat cream cheese at medium high speed of an electric mixer until creamy. Add reserved pineapple juice and sweetened condensed milk. Beat on medium until smooth.
- Fold in 2 cups whipped topping. Gently fold in mandarine oranges, pineapple, and ½ coconut (optional) mixture. Spoon filling into 2 graham cracker crusts.
- Cover and freeze until firm.
Before Serving:
- Let pie stand at room temperature 20 minutes before serving.
- Dollop remaining 2 cups of whipped topping on top of each pie. Garnish with cherries, nuts, or flaked coconut.
Copyright © 2008-2015 Christy Biswell
Reader Comments...
| 2011-12-18 07:06:56 "A friend fixed this pie for Thanksgiving it was wonderful i would like to prepare this pie for my family- Christmas day dinner." - Shirley |
| 2011-12-18 07:00:24 "A friend fixed this pie for Thanksgiving it was wonderful i would like to prepare this pie for my family- Christmas day dinner." - Shirley |
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