Ambrosia Pie has all the yummy flavor of an Ambrosia Salad in a delicious graham cracker crust. It’s an easy, no-bake pie that is ideal for spring and summer parties and potlucks. It can be prepped in no time at all.
If you’re not familiar with Ambrosia Salad, it’s a longtime southern favorite made from whipped cream, pineapple, oranges, and coconut. Usually nuts and cherries too.
If you’re an Ambrosia fan, check out these Ambrosia Macaroons.
Using a premade graham cracker crust really makes this creamy Ambrosia Pie a cinch to make. Look for a large one. This recipe makes lots of filling!
The creamy and dreamy filling is loaded with mandarin oranges, crushed pineapple, marshmallows, coconut, and maraschino cherries.
There are a number of ingredients to mix together for the filling, but it goes really fast. A block of cream cheese, a can of sweetened condensed milk, a small carton of sour cream, and a box of cheesecake instant pudding mix, plus a little lemon juice form the base of the filling. Then all the goodness gets folded in and the filling goes into the graham cracker crust. This no-bake Ambrosia Pie needs to chill for a few hours and then it is ready to be devoured.
More No-Bake Pies
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon fresh lemon juice
- 1 (8-ounce) container sour cream
- 1 (3.4-ounce) box cheesecake instant pudding mix
- 2 (8-ounce) cans crushed pineapple, drained well
- 1 (11-ounce) can mandarin oranges, drained well
- 1 cup sweetened shredded coconut
- 1/2 cup maraschino cherries, cut in half and patted dry
- 1 graham cracker crust, preferably large
- pecan halves and cherries for garnish
- In a large bowl, beat cream cheese with an electric mixer until smooth. (Either a stand mixer or hand held will work.)
- Beat in sweetened condensed milk and lemon juice.
- Beat in sour cream and dry pudding mix until smooth.
- Gently fold in pineapple, oranges, coconut, and cherries.
- Spread into graham cracker crust. Garnish with pecans and cherries.
- Cover and refrigerate for at least 2 hours and up to 3 days.
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Adapted from Cooking with Paula Deen
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