Recipe: Creamy Ambrosia and Tutti-Fruitti Lemon Ambrosia (using lemon pudding)

CREAMY AMBROSIA

1 (20 oz.) can chunky pineapple, undrained
2 bananas, sliced
1 cup green seedless grapes, halved
1 (10 oz.) jar maraschino cherries, drained
1 (11 oz.) can mandarin orange sections, undrained
1 (16 oz.) can peach slices, undrained
1 cup shredded coconut
1 (4-serving-size) pkg. instant lemon pudding mix
1 (8 oz.) container frozen whipped topping, thawed

In a large bowl combine fruits and coconut. Sprinkle pudding mix into fruit mixture stirring slowly. Let stand 5 minutes (mixture will thicken).

Fold in whipped topping, pour into serving bowl, cover and cool about 4 hour.

Makes 20 servings (1/2 cup each)

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TUTTI-FRUITY LEMON AMBROSIA

1 (8 3/4 oz.) can pineapple tidbits
1 (11 oz.) can mandarin sections
1 (17 oz.) can fruit cocktail
1/2 cup coconut coconut
2 tbsp. lemon juice
1 (3 3/4 oz.) pkg. instant lemon pudding mix
2 bananas

In a large bowl, combine undrained pineapple tidbits, orange sections and fruit cocktail with coconut and lemon juice. Sprinkle instant lemon pudding mix over the fruit and toss lightly. Chill.

Just before serving top ambrosia with sliced bananas.

Adapted from source: Cooks.com