The Pioneer Woman Tasty Kitchen
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Ambrosia Cheese Ball

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Level: Easy

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Description

I got this recipe at a retreat in January and right away it made me think of summer. I have been making it for pot lucks, showers and barbeques and it is always a hit. The original recipe says to serve with gingersnaps or vanilla wafers, but I like mine with Wheat Thins.

Ingredients

  • 1 can (15 Oz. Can) Crushed Pineapple
  • 1 can (11 Oz. Can) Mandarin Orange Slices
  • 16 ounces, weight Cream Cheese, Softened
  • ¼ cups Powdered Sugar
  • 1 cup Dried Cranberries, Divided
  • 1 cup Coconut, Divided
  • ¾ cups Chopped Pecans, Divided

Preparation

Drain pineapple and oranges; pat dry between layers of paper towels and set aside.

Blend together the cream cheese and powdered sugar.

Stir in 3/4 cup dried cranberries, 3/4 cup coconut, the drained pineapple and 1/2 cup chopped pecans.

Spoon the cream cheese mixture into a serving bowl, forming into a mound.

Sprinkle the remaining 1/4 cup dried cranberries around the edges of the bowl. Arrange orange sections around the inside edge of the cranberries. Sprinkle the remaining 1/4 cup coconut in center, and top with the remaining pecans.

Serve with gingersnaps, vanilla wafers or Wheat Thins.

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