PISTACHIO AMBROSIA
For a fruity, satisfying dessert, we like this smooth and creamy pudding. Since the recipe makes a big batch, it's nice for a potluck. Try it the next time warm weather makes you crave a cool and slightly sweet treat. -Carol Lynn Chizzoniti, Holbrook, New York
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.
Nutrition Facts : Calories 159 calories, Fat 7g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
LAZY DAYS AMBROSIA
My grandma's ambrosia salad has become a staple at every holiday dinner.
Provided by Tracy Saks
Categories Salad Fruit Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
- Fold whipped topping into pudding mixture until smooth; top with coconut.
- Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 206 calories, Carbohydrate 39.3 g, Fat 6.1 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 152.5 mg, Sugar 35.4 g
AWESOME AMBROSIA FOR A CROWD
This is a quick rich and yummy ambrosia made my way after looking at MANY different recipes. I hope you enjoy it. Rich and creamy its a great dessert in the summertime (or any other time). This recipe feeds anywhere for 12 to 20 depending on how hungry you are :) Cooking time is overnight in the fridge
Provided by Mary Yamasaki
Categories Puddings
Time 20m
Number Of Ingredients 8
Steps:
- 1. Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
- 2. Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
- 3. Next fold in the cool whip and the sour cream. Then sprinkle the vanilla pudding and and give it another mix. Add the coconut, you can use more or less depending on how much you like coconut. Then mix it all together.
- 4. Now I refrigerate overnight and then about 4 or 5 hours before you are ready to serve (in the morning is good)I add the marshmallows. This keeps them from getting too mushy. You can of course add them at the same time as the coconut. It's just a matter of preference Soon into cocktail glasses for a lovely presentation.
AMBROSIA PUDDING
You know they call it ambrosia because it's an incredibly scrumptious dessert. But this pudding also happens to be incredibly easy to make!
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
- Stir in oranges and coconut. Spoon evenly into 6 dessert dishes.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 10 g, Protein 3 g
AMBROSIA
Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.
Provided by Alton Brown
Categories dessert
Time 2h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
BREAD PUDDING AMBROSIA
I bought a baguette and it got hard before I used it. I didn't want to waste it though and decided to make some bread pudding. I used some ingredients I've never used before and came up with this recipe. I was deciding between Bread Pudding Ambrosia and Tropical Bread Pudding. You'll have to tell me what you think.
Provided by Virginia McGee
Categories Desserts
Time 2h
Number Of Ingredients 15
Steps:
- 1. My baguette was already dried out when I started. If yours is too, then use a chopping knife and slice it all into thin slices about 1/2 thick. Then stack some of them and cut them in half and half again, cutting the stack into quarters or even into sixths depending on the size of your baguette. The aim is to cube the bread. Put the bread cubes into a bowl to keep your cutting surface clear. If your starting with a fresh baguette you will need to use the quick dry method. The baguette will be easier to slice but you will have to spread the cubes out on a cookie sheet and bake them for about 10 minutes at 400 degrees in the oven to dry them out a bit. You don't want to toast them only dry them out. If you prepare the bread the day before you can put the oven at a lower temperature and turn the oven off and let them dry out overnight. If you use the quick method then let them cool before using.
- 2. In another bowl add your eggs, cream, milk, vanilla and cinnamon. Use a whisk to blend the ingredients. You could also put it in a blender or use a mixer, just so it's it's thoroughly blended.
- 3. Take each chunk of pineapple and cut it into four pieces. You could use crushed but you'd have to drain it more and the pieces would be to small. When you take these chunks and cut it into fourths the pieces are just right.
- 4. Add the raisins, coconut and pineapple pieces to the bread cubes and pour the egg mixture over top of it. Let it soak into the bread for 20 minutes before spreading out into your pan.
- 5. Spread the mixture out in a glass baking dish. I used a dish that measures 13 1/2 inches by 9 1/2 inches. You can use a smaller dish the only difference will be the pudding will be deeper. Just make sure your dish is deep enough so it all fits in. Cut six maraschino cherries in half so you have twelve cherry halves and put them on the top four rows of three. This way each piece, when you cut it, will have a half of a cherry on top.
- 6. Bake at 350 degrees for one hour. Some ovens cook hotter then others so after 50 minutes check it. Mine was perfect at 60 minutes.
- 7. After you remove the pudding from the oven allow it to cool at least 30 minutes. Some people like it cold and some warm. I like it warm. You can cool it overnight if you like in the refrigerator. Either way pour the sauce on while it is still warm. If you prefer to cut calories, you can leave off the sauce and top it with some cream, milk or whipped cream.
- 8. The sauce is made using the remaining ingredients, the powdered sugar, butter, milk and rum extract. If you would rather use real rum you can leave out the extract and milk. I think it is to strong and then you can only serve to adults. Cream the butter into the powdered sugar. Add the rum extract and milk. Beat it. The sauce needs to be thin enough to pour so if needed add more milk.
- 9. Drizzle the sauce over top of the pudding and serve or chill.
AMBROSIA PUDDING
This recipe was originally made into a 9" pie, but I sometimes enjoy the simplicity of using it as a pudding! The JUNKET brand Danish Dessert also comes in a raspberry flavor, if you can find it on the grocery shelf! Preparation time does not include time needed to chill.
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare JUNKET Danish Dessert, AS A PUDDING, according to directions on package, then allow to cool slightly.
- Fold in orange segments, pineapple & bananas.
- Pour into serving bowl, & chill at least 4 hours until firm.
- If desired, garnish with toasted coconut just before serving.
Nutrition Facts : Calories 51.2, Fat 0.2, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 13.1, Fiber 1.4, Sugar 8.5, Protein 0.6
AMBROSIA SALAD
Make and share this Ambrosia Salad recipe from Food.com.
Provided by lets.eat
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat together pudding, whipped topping and milk. Fold in remaining ingredients. Refrigerate at least 1 hour before serving.
AMBROSIA SALAD WITH JELL-O®
Very easy to make Jell-O® mold. I have made it with different flavors (colors) and it is always a crowd pleaser!
Provided by DASJAZMAN
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place whipped topping in a large bowl and stir until thawed and smooth. Add gelatin and mix well. Add pineapple with juice, walnuts, and marshmallows. Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 63.4 g, Fat 20.2 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 10 g, Sodium 141.4 mg, Sugar 52.6 g
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AMBROSIA PUDDING PIE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 9 hrs
- Prepare the Lemon Curd: Whisk together softened butter, lemon zest, and 1/2 cup sugar in a microwave-safe bowl until blended. Add 2 eggs, 1 at a time, whisking until blended after each addition. Gradually whisk in lemon juice until blended. (Mixture will look curdled.) Microwave on HIGH 2 minutes, whisking after 1 minute. Stir the mixture, and microwave on HIGH, stirring at 30-second intervals, just until mixture thickens and coats the back of a spoon, 1 to 2 minutes. Place plastic wrap directly on surface of warm curd (to prevent a film from forming), and chill 4 hours or up to 3 days.
- Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
- Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
- Prepare the Coconut Custard: Whisk together 1/2 cup sugar, 1 tablespoon flour, and 1/8 teaspoon salt in a medium bowl. Add cream, vanilla, and 3 eggs, and whisk until blended. Stir in coconut until blended.
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