A Different Kind Of Pistachio Ambrosia Recipes

PISTACHIO PUDDING AMBROSIA

Steps:

• Fold together whipped topping and pistachio pudding mix until well blended.
• Empty can of crushed pineapple into this mixture and fold in gently until combined.
• Gently fold in mini marshmallows, mandarin oranges, and coconut until combined.
• Best when refrigerated for at least an hour but you could make it in the morning and serve it in the evening too easily. If you think it is a bit too thick for your liking then add back in some of the drained mandarin orange juice to loosen it up.
• Sprinkle crushed pistachio nuts on top for garnish, can add a few marshmallows on top too to make pretty + a light sprinkle of coconut.

PISTACHIO AMBROSIA

Steps:

• 1. Take cans of pinapple (with juice) and dump into a medium mixing bowl.Sprinkle the pudding mix over the pineapple and let it sit for a couple of minutes to be absorbed.
• 2. Gently fold in the coconut and nuts. Add whipped topping and marshmallows. Don't overmix!
• 3. Place in the refrigerator for at least an hour or so before eating.

PISTACHIO AMBROSIA CUPCAKES

Steps:

• 1. Bake cupcakes according to directions, let cool completely before adding topping.
• 2. In large bowl toss all other ingredients.
• 3. Top each cupcake with about 2 tablespoons of topping.
• 4. Add one cherry to top of each cupcake. Enjoy!!!

PISTACHIO AMBROSIA

Steps:

• In medium bowl mix together both cans of pineapple.
• Sprinkle pudding mix over pineapple and let sit about 3 minutes.
• Add nuts and coconut.
• Blend in whip topping and marshmallows, combining well.
• Cover and chill at least 2 hours.

A DIFFERENT KIND OF PISTACHIO AMBROSIA

Steps:

• Drain fruit cocktail, pineapple and oranges. Reserving 3 cups of juice.
• Set fruit aside.
• Pour juice into 4-qt bowl. Add pudding mix and mix until smooth.
• Stir in sour cream.
• Add whipped topping and mix until smooth.
• Fold in fruit.
• Chill for several hours.
• Top with pecans just before serving.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

BAKED AMBROSIA

Steps:

• Preheat oven to 425 degrees F.
• Drain canned fruits well.
• Arrange all fruits in shallow 2-quart baking dish.
• Mix orange juice, sugar, zest & melted butter, then pour over fruit.
• Sprinkle coconut over top of fruit.
• Bake 15 minutes or until hot & coconut is toasted.
• Serve warm.

PISTACHIO AMBROSIA #2

Steps:

• In large bowl combine cool whip and pudding mix.
• Blend well.
• Add pineapple, marshmallows and nuts, again blending well.
• Chill 2 hours.