Ambrosia Cream Pie

1. 1

   Chop up orange segments.

2. 2

   Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).

3. 3

   In a medium bowl, combine the milk and the pudding mix. Mix well.

4. 4

   Whip the cream until stiff and fold it into the pudding mix.

5. 5

   Fold in the coconut as well.

6. 6

   Add the oranges and pineapple and stir well to mix it all through.

7. 7

   Pour this mixture into the crumb crust.

8. 8

   Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.

9. 9

   Keep it covered and store it in the fridge.

10. 10

    Garnish with additional whipped topping and coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.