Pineapple Ambrosia Recipes

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Steps:

• For the pineapple curd:.
• Bring pineapple juice to boil in saucepan over medium heat.
• Whisk eggs, yolk, and sugar in medium bowl.
• Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
• Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
• For the orange frosting:.
• Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
• To assemble:.
• Cut cake horizontally into 4 even layers.
• Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
• Place next layer on top of oranges and spread with pineapple curd.
• Top with next layer and spread with remaining orange frosting and 20 more orange slices.
• Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.

Steps:

• 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.

Steps:

• Drain pineapple well.
• Chop ginger roughly.
• Combine pineapple, ginger, sour cream and honey in a medium sized non-metal bowl.
• Mix well.
• Cover with plastic wrap and leave overnight for the mixture to set and the flavours to mingle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Steps:

• Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly. Remove from heat; cool slightly.
• Pour into pastry shell; refrigerate several hours or until chilled.
• Spread whipped topping over pineapple filling just before serving; sprinkle with coconut. Store leftover pie in refrigeartor.

Steps:

• Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
• Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
• When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
• Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.