Ambrosia Squares Recipes

OUR BEST AMBROSIA RECIPE EVER

Steps:

• Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
• Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
• To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.

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.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA SQUARES

Steps:

• Prepare graham crumb crust recipe, adding nuts to mixture.
• Press firmly into 13 x 9" pan.
• Chill.
• Beat cream cheese until soft.
• Gradually add 1/2 c of the milk, beat until smooth.
• In seperate bowl, prepare pudding mix as directed on pkg using the remaining 2 1/2 cups milk.
• Add prepared pudding to cream cheese mixture in three additions, beating on low speed.
• Fold in oranges.
• Layer bananas on crust.
• Spoon pudding mixture over bananas, spread prepared dessert topping evenly over pudding mixture.
• Sprinkle with toasted coconut.
• Chill 4 hours.
• Cut into squares.
• (for toasted coconut, I usually just put under broiler for a minute or 2 and stir a couple of times, others may choose to'bake' it first).