This is a very easy recipe for Ambrosia, a dessert which frequented my Grandmother’s table after Sunday dinner for years when I was growing up. Every Sunday, my 6 Aunts and Uncles, their spouses and children (I was the oldest cousin of 19) would gather at my Grandmother’s in Philadelphia. My Grandmother was overall not a very good cook but many people contributed to our weekly meal (and she was better at desserts than main dishes. I can’t blame her for not loving cooking—she had 7 children including my mother)! I later obtained this recipe from my friend Brenda, and it takes me on a trip down memory lane each time I prepare and enjoy it. A little serving goes a long way.
Ready
- 20 oz. fruit cocktail, or canned pineapples
- 11 oz. mandarin oranges
- 6 oz. vanilla pudding
- 1 cup coconut
- 1 cup mini marshmallows
- 1 cup cool whip
- 1 cup sour cream
Set
- bowl
- spatula
Go
- Whip pudding with all fruit syrups and blend together
- Add fruit, coconut, and marshmallows
- Fold in sour cream and cool whip
- Chill for at least 2 hours, or overnight
What you should know
Serves 8-10 people