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.
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Ambrosia Pie
Ingredients
- 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
Instructions
- 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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I only had the option to buy 1oz packages of the cheesecake pudding and it was sugar free. So i used 3 of them for 3 oz total which was less than the recipe called for. Followed the recipe to a T and it came out super thick. And had an odd consistency. I still mixed the fruit in and put it in the fridge. Was it supposed to be this thick?
What?! No mini marshmallows? My spouse will be so disappointed! JK it looks and sounds delicious! Gonna try this for sure if I can find that flavor pudding
6 star in my opinion
Made this for our LifeGroup ladies “Painting & Pies” fellowship. I made my husband a sample and he raved over it! So good ❤️
Made the ambrosia pie it was very tasty but fell apart I even refrigerated it over night and it still fell apart should have served it in a bowl like pudding.