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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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I love, loVE, LOVE Ambrosia Fruit Salad. It's my favorite holiday treat. However in this recipe, it becomes a great quick dessert for any time of the year! Ingredients:
3 refrigerated pie crusts |
24 ounces cool whip |
8 ounces cream cheese |
1 (14 ounce) can sweetened condensed milk |
1 1/2 cups shredded coconut |
1 cup pecans, chopped |
2 cups miniature marshmallows |
2 (11 ounce) cans mandarin oranges |
2 (15 ounce) cans fruit cocktail |
1 (20 ounce) can crushed pineapple |
Directions:
1. Dump all the fruit into a colander and let it drain completely.
2. Bake pie crusts according to package directions and allow them to cool.
3. Mix the sweetened condensed milk and the cream cheese with a mixer on medium speed until smooth, at least 2 minutes.
4. Slowly mix in the Cool Whip until completely incorporated.
5. Fold in the drained fruit, marshmallows, pecans, and coconut.
6. Pile filling high into prepared crusts. Refrigerate at least 4 hours, preferably overnight, before serving.
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