I absolutely loved this ambrosia salad....I ommitted the milk and thought it was a great consistency. Next time I will experiment with fruit cocktail and pistachio pudding mix....maybe add a shot of frangelico to give it some nutty flavor.

Reviewed On: Jul. 24, 2009

I made this pie yesterday and it was a big hit with my friends. I used a pillsbury pie crust and used 1/2 cup light brown sugar and 1/2 cup regular sugar. I used canned peaches (3 13 oz cans!) and drained them well and ommitted the lemon. I also used a little less flour and about 3tps of cornstarch to avoid the runniness that other reviewers had without diluting the flavor. My only criticism was that the crust did come out slightly soggy and that the flavor of nutmeg was a bit overwhelming and I happen to love nutmeg. Next time I will cut it down to 1/8 tsp. That should be perfect. Everyone that tried this pie loved it though...perhaps I am the toughest critic. With modifications, this will be my go to recipe for peach pie!

Reviewed On: Jul. 24, 2009