Ambrosia Pie

Ingredients:

• 1 (11 oz.) can mandarin orange in light syrup
• 1 (8 ¼ oz.) can crushed pineapple in heavy syrup
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 2 ½ cups frozen whipped topping, thawed and divided
• ¾ cup flaked coconut, toasted
• 1 (9 oz.) graham cracker crust (extra serving size)
• Garnishes: maraschino cherries, pecan halves, additional toasted coconut

Method:

Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press orange and pineapple between layers of paper towels to remove excess moisture.

Beat cream cheese at medium-high speed with an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 ½ cups whipped topping. Gently fold in orange- pineapple mixture and ¾ cup coconut. Spoon filling into crust. Cover, freeze until firm or up to 1 month.

Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com