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Ambrosia Pie

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“This is a no-bake, semi-frozen pie. The only "cooking" required is toasting the coconut. I just took it to a family reunion 4th of July picnic where there was tons of food - there was nothing left to take home except the pie server. I did not use the "extra serving size" pie crust and there was plenty of filling for 2 regular size pies - just add a little extra whipped topping before serving. Also, next time I make this recipe, I think I will cut each mandarin orange in half. I think it will distribute more evenly in the pie and won't be such a large frozen bite. I did leave out the maraschino cherries - 'cause my honey hates them. I crumbled up the pecan halves on top instead of leaving them whole.”
1 pie

Ingredients Nutrition


  1. Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
  2. Gently press oranges and pineapple between paper towels to remove.
  3. excess moisture.
  4. Beat cream cheese mixture at med-high speed of an electric mixer until.
  5. creamy. Gradually add reserved pineapple syrup and sweetened condensed.
  6. milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently.
  7. fold in orange-pineapple mixture and coconut. Spoon filling into.
  8. crust. Cover; freeze until firm.
  9. Let pie stand at room temperature 20 minutes before serving. Dollop.
  10. remaining 1 cup whipped topping on top of pie. Garnish, if desired.

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