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An old-fashioned dessert that hasn't lost an ounce of appeal over the years, Ambrosia is extremely easy to prepare and makes a light, refreshing dessert.
Yield: 8 to 12 servings
- 2 cups drained and chopped oranges
- 2-1/2 cups (half of a 10-ounce bag) miniature marshmallows
- 1 cup chopped pecans
- 2 cups drained crushed pineapple
- 1 cup coconut
- 1 carton (16 ounces) sour cream
Mix together all the ingredients. Chill in the refrigerator.
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My grandmother made a similar
My grandmother made a similar dessert, but it was a thick, very rich, cooked custard; when cooled, canned "fruit cocktail", coconut and chopped nuts were added. Whipped egg whites were folded in, as well as lavashed on top, then the meringue top was "browned to set". This was always, and only, served after midnight mass, along with other rich French Canadian favorites.