Ambrosia is one of my favourite deserts. Here are a couple versions of it, with an option to make it slightly less decadent and more healthy. Try one over the Easter season; its easy to make and your family will love. I think I’ll have to make one this weekend – Yum!

Ambrosia 1
Ingredients:

1 large can fruit cocktail

1 can Mandarin orange segments

2 cups miniature marshmallows (optional)

1 can condensed milk

1 large can evaporated milk

1 8 oz pkt. cream cheese (depends how thick you want it)

1/2 cup. fresh grated or shredded coconut (use less if sweetened shredded)

Directions:

1. Drain all fruits and pour into large mixing bowl; save juice.
2. In a blender, blend cream cheese, evaporated milk and condensed milk [start with 1/2 can evaporated, add more if it seems too thick] keep adding until it has the consistency and creaminess of thick cream; add some juice if desired.
3. Add 2/3 of the coconut and marshmallows (if desired) to cream cheese mixture; mix.
4. Add fruits and fold in gently.
5. Pour into serving bowl, cover and chill 2-3 hours or overnight to thicken.
6. Sprinkle remaining coconut on top before serving.

Makes approximately 8-10 servings.

Ambrosia 2

Ingredients:

1 (11 ounce) can mandarin oranges, drained

1 15 ounce can fruit cocktail, drained

1 cup maraschino cherries, drained; save a few for garnish

3 1/2 cups Cool Whip topping, thawed

1/2 cup milk

1/2 cup sweetened shredded coconut (or fresh grated coconut)

2 cups miniature marshmallows

Directions:

1. In a large bowl, mix the fruits, marshmallows, and 1/2 the coconut
2. Fold in Cool Whip and milk*
3. Mix well and chill 1 hour before serving
4. Garnish top with cherries and remaining coconut

*Option:  Replace Cool Whip and milk with 1 12-ounce container sour cream (regular or light) for a less sweet desert.

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