The Pioneer Woman Tasty Kitchen
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Ambrosia

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Level: Easy

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Description

A great fruity sweet dessert for the spring and summer. LOTS of calories. This was a favorite at Geoff’s Navy Reserve picnic three years ago.

Ingredients

  • 4 envelopes Dream Whip (enough To Make 8 Cups Of The End Product) Dessert Topping, Such As Cool Whip, May Also Be Susbstituted If Dream Whip Is Unavailable
  • 2 cups Ice Cold Milk
  • 2 teaspoons Vanilla Extract
  • 16 ounces, weight Sour Cream (I Use Regular, But Light Can Be Subsituted If Necessary)
  • 16 ounces, weight Canned Pineapple Chunks, Well Drained
  • 16 ounces, weight Canned Fruit Salad, Well Drained
  • 8 ounces, weight Canned Mandarin Oranges, Well Drained
  • 1 pound Green Grapes, Rinsed
  • 2 Tablespoons Light Brown Sugar
  • 2 Tablespoons White/granulated Sugar
  • 1 bag Mini Marshmallows (10.5 Oz Size)
  • 4 dashes Cinnamon, To Taste
  • 8 ounces, weight Coconut Flakes, Toast Half If Desired
  • 4 ounces, weight To 6 Ounces Of Walnut Pieces, Chopped Medium Fine

Preparation

Prepare Dream Whip according to package instructions. (You will need the 2 cups of ice cold milk and the 2 teaspoons of vanilla extract for this step). Whip the mixture and when peaks are formed, add the sour cream. Set aside.

In a large sized bowl, place the well-drained fruit: pineapple, fruit salad, mandarin oranges and grapes. Add the brown sugar and white sugar, the bag of mini marshmallows, two dashes of cinnamon, and half of the coconut flakes (the untoasted half). Mix well.

Add the Dream Whip into the bowl of fruit. Blend well and refrigerate for at least one hour.

Once fully chilled, add the walnuts and the last two dashes of cinnamon and blend again. Top with either toasted or untoasted coconut, if desired.

To toast the coconut flakes, I place them on a parchment sheet lined cookie sheet and place in an oven already pre-heated at 400 degrees F, until the coconut starts to turn tan, about five minutes or so.

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