Ambrosia Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-20oz. cans of crushed pineapple
2-6oz. cans of mandarin oranges
*1 cup coconut
*2 cups marshmallows
1-160z. container of sour cream
(*I don't usually measure this, I just put in a handful at a time & see what it looks like)
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Directions: |
Directions:Drain pineapple & mandarin oranges w/lid until juice is gone. (You can reserve this & freeze for other recipes) Place pineapple strainer over a bowl. Put wrap over this & place in fridge overnight. There is a lot of moisture, this will completely drain all liquids. Place items in a large enough bowl to mix well, Add your marshmallows & coconut. Stir up your sour cream in the container to loosen it up a bit. Add sour cream and mix thoroughly with a spatula. This helps break down the mandarin oranges. Place in a pretty bowl, cover with plastic wrap. This is better if it sits a few hours. We always did this the day before starting in the morning, draining it all day & then mixing it to place in the fridge until time to serve. |
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Number Of
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Number Of
Servings:8-10 (or more) |
Personal
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Personal
Notes: This is a recipe you can add to your taste the coconut, marshmallows, mandarin oranges as much or as little. We have added pecans & maraschino cherries at one time or another but we end up making it the way it was originally done as it seems to be the best.
This particular recipe involves 3 generations and both sides of my family.
This was my mom's recipe that she got from my dad's mom, Janet Frieswyk or Gigi as Jeff & I called her. This has been a holiday staple for as long as I can remember. We always put in my great-grandmother's (Big Grandpa's mother, Golda Gillaspie) dish with the gilding on the top.
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