Recipe: Ambrosia Pie

Hi Debbie;
A week or so ago you requested a recipe fpr a pie that included fruit cocktail. At the time, I knew I had the recipe in some cookbook, and today I finally found it. I hope this is the one you are looking for.I see no reason why you couldn't use a regular pie crust or a graham cracker crust instead of the coconut crust.

AMBROSIA PIE

2 1/2 cups flaked coconut, toasted
1/3 cup margarine or butter, melted
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
17 oz. can fruit cocktail, well drained
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped maraschino cheeries, well drained 1 cups cool whip, thawed

Combine coconut and margarine. Reserve 2 Tbsp.of the coconut mixture; press the remainder firmly on bottom and up sides to the rim of a 9" pie plate. Chill
In a large bowl, combine sweetened condensed milk, lemon juice, drained fruit cocktail,almonds and cherries; mix well. Fold in cool whip.

Pour into prepared crust. Garnish with reserved coconut and additional fruit if desired.Chill 4 hours or until set. Refrigerate leftovers.

I think this would be very good in a graham cracker crust and frozen, without the coconut, but then I'm not a coconut lover.