Tropical Lite Ambrosia Recipes

TROPICAL AMBROSIA

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a mixing bowl, whip the heavy cream.
• In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
• Fold in whipped cream.
• Stir in pineapple and 3 Tablespoons of the toasted coconut.
• Transfer to serving bowl.
• Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
• Chill for at least 2 hours.

TROPICAL AMBROSIA TRIFLE BOWL

Steps:

• Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
• Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
• Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.

TROPICAL AMBROSIA

Steps:

• First pour out all the juice from the mandarin and pineapple chunks.
• Put fruit in large glass bowl.
• Stir in sour cream and coconut flakes, and fold in the Cool Whip.
• Chill for one hour and serve.