Hope this helps.

Joe

PINEAPPLE AMBROSIA
1 lg. can crushed pineapple
3/4 c. mini marshmallows
2 (3 oz.) pkg. lemon Jello
1 lb. cottage cheese
1 pt. heavy cream
2 c. water
Boil 2 cups water. Add Jello, stir until dissolved. Add marshmallows and cover until melted. Add 1 cup juice from the pineapple and 1 cup cold water. Cool in the refrigerator. When slightly thickened, fold in the pineapple, cottage cheese and the whipping cream. Refrigerate.

LIME-PINEAPPLE JELL-O AMBROSIA
1 1/3 c. cottage cheese (cream cheese can also be used)
1/2 c. mayonnaise
Beat above in mixing bowl until smooth. 2 (15 oz.) cans crushed pineapple 1/4 c. nuts, chopped Drain pineapple - use juice to make Jell-O. When Jell-O cools, add cottage cheese (or cream cheese), pineapple and nuts. Chill until firm and serve.

AMBROSIA PIE
1 (7 oz.) coconut, toasted
1/2 c. butter
1 (14 oz.) Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 (17 oz.) fruit cocktail
1/2 c. slivered almonds, toasted and chopped
1/4 c. maraschino cherries
1 (4 oz.) whipped topping
Additional fruit (optional)
Combine coconut and margarine, toast until light brown. Reserve 2 tablespoons coconut mixture. Press remainder firmly on the bottom and up sides of 9-inch pie pan. Chill. In a large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, almonds and cherries. Mix well. Fold in whipped topping. Pour into crust. Chill 4 hours until set.

AMBROSIA PARFAIT
1 c. cold milk
1 (4 oz.) pkg. Jello vanilla instant
pudding filling
1 c. miniature marshmallows
1 sm. banana, chopped
1 (8 oz.) can crushed pineapple, undrained
1 (11 oz.) can mandarin orange sections, drained
1/2 c. sliced almonds
1/2 c. coconut
2 (9-inch) graham crumb crusts
Beat pudding mix and milk with wire whisk 1 to 2 minutes. Mix in 1/2 cup of marshmallows, the banana and pineapple with juice. Spoon half the mixture into each crust. Top with remaining ingredients.

ROYAL AMBROSIA PIE
1 pt. vanilla ice cream
1 c. milk
1 pkg. instant chocolate pudding
Blend ice cream and milk lightly in bowl. Add pudding and beat 1 minute. Pour into purchased crust, graham cracker, vanilla or chocolate cookie crusts. Refrigerate 3 hours. Top with whipped cream and chocolate curls (use Hershey Bar and potato peeler). Variation: Any flavor instant pudding. Garnish whipped cream accordingly.

AMBROSIA PIE
1 pkg. (7 oz.) coconut
2 2/3 c. coconut, toasted
1/3 c. margarine, melted
1 can Eagle Brand milk
1/3 c. real lemon
17 oz. fruit cocktail
1 3/4 c. Cool Whip (4 oz.)
Drain fruit cocktail. Combine coconut and margarine, reserving 2 tablespoons of coconut mixture. Press remainder firmly on bottom and up side to rim of 9 inch pie plate. Chill in large bowl. Combine sweetened condensed milk, real lemon and fruit cocktail; mix well. Fold in whipped topping. Pour into prepared crust - garnish with reserved coconut and additional fruit if desired. Chill 4 hours or until set. Refrigerate leftovers. Optional: May add 1/2 cup slivered almonds toasted and chopped and 1/4 cup chopped maraschino, well drained cherries along with fruit cocktail mixture or can garnish with sliced peaches, well drained.

AMBROSIA PIE
1 graham cracker crust pie shell
1/2 c. heavy cream
1/3 c. light brown sugar
1/2 c. sour cream
1 (11 oz.) can mandarin oranges
1 (13 oz.) can pineapple chunks
1 (16 oz.) can pitted dark cherries
1/2 c. coconut
Beat cream to thicken. Gradually add brown sugar and beat until stiff. Fold in sour cream. Drain all cans of fruit. Place 1/2 of cream mixture in bowl and fold in all drained fruit and most of the coconut. Scoop into pie shell. Spread remaining cream on top and sprinkle with remaining coconut. Chill for 3 hours.

AMBROSIA PIE
1 can crushed pineapple
1 c. sugar
3 tbsp. flour
1 c. chopped pecans
1 c. flaked coconut
2-3 mashed bananas
1 graham pie crust
Cool Whip

FROSTY AMBROSIA PIE
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1/2 c. milk
6 drops yellow food coloring (opt.)
3 drops red food coloring (opt.)
1/4 orange with peel, seeds removed
1 1/3 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip
nondairy whipped topping, thawed
1 (8") graham cracker crust, prepared
Combine cream cheese, sugar, milk, food coloring, orange and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust; freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Garnish with orange slices. Store any leftover pie in freezer.