ÃÛÌÒÁµÈË

Ambrosia

Photo Credit
Carey Jaman/shutterstock
The Editors
Yield
8 to 12 servings
Category
Fruit
Course
Breakfast & Brunches
Desserts
Occasions
Christmas
Preparation Method
No Cook
Credit
Elisabeth S. Pratt Unitarian Universalist Parish of Monson,
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

An old-fashioned dessert that hasn’t lost an ounce of appeal over the years, Ambrosia is extremely easy to prepare and makes a light, refreshing dessert. For a more colorful dessert, use colored mini marshmallows.

Ingredients
2 cups drained and chopped oranges
2-1/2 cups (half of a 10-ounce bag) miniature marshmallows
1 cup chopped pecans
2 cups drained crushed pineapple
1 cup coconut
1 carton (16 ounces) sour cream
maraschino cherries, for garnish
Instructions

Mix together all the ingredients. Chill in the refrigerator. Serve portions topped with a maraschino cherry.

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Comments

GotMoxie (not verified)

13 years 10 months ago

Aloha!
A dessert from Kraft Marshmallows that started around the time Hawaii became a state...became a staple of the Thanksgiving and Christmas Feast for our family.
1 cup Maraschino cherrys
1 cup Mandrin oranges slices
1 cup pineapple chunks
1 cup seedless grapes halved(green ones)*
1 cup coconut
1 cup small marshmallows(we like the miniature colored ones best)
16 oz. sour cream
Drain fruit and add to coconut and sour cream in a large bowl turn gently until mixed and chill before serving. use as a relish with meal or later as dessert.
We call it "gunk" as in "Please pass that fruity GUNK."
*We added seedless grapes to the orginal recipe..

Brightsoul (not verified)

14 years 5 months ago

As a young person my grandmother who came from Iowa, would make some thing like this. and I used to find an excuse to go see when she would make this. She lived on the other side of town.

cbenoit (not verified)

14 years 11 months ago

My grandmother made a similar dessert, but it was a thick, very rich, cooked custard; when cooled, canned "fruit cocktail", coconut and chopped nuts were added. Whipped egg whites were folded in, as well as lavashed on top, then the meringue top was "browned to set". This was always, and only, served after midnight mass, along with other rich French Canadian favorites.