Reviewed: Aug. 19, 2008

Very tasty and well received at the party I attended. Instead of sour cream, I used 1 8-oz container of low fat, plain yogurt. I also used almost a 16-oz container of Cool Whip and extra fruit. Chilling the ingredients beforehand helps if you want to prepare and go.

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MandyKat


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Reviewed: Aug. 19, 2008

I'm not a fan of Coconut so I generally make two versions of this -- one with the Coconut and one without. This is a great dish to bring for parties - everyone loves it and it's fairly inexpensive to make.

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FRANCE71

	Cooking Level: Beginning Living In: Tampa, Florida, USA
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Reviewed: Jun. 15, 2008

I made this for my husband for Father's Day dessert and it was a hit. Even my three year old wanted some. The only thing I did different was substituting cool whip with fresh heavy whipped cream (3/4 cup cream with about 1/4 cup sugar and 1/2 tsp vanilla). I also added a can of fruit cocktail. Overall, I adjusted the amount of the coconut and marshmallow to my desirable taste. Will definitely make this again for my next family gathering.

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tastetocook

	Cooking Level: Intermediate Home Town: Los Gatos, California, USA
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Reviewed: Jun. 14, 2008

Made this for a family get together last Sunday...only thing different added 2 small halved maraschino cherries to the mixture. My family loved it, I was able to eat one serving. This is definitely a keeper, thanks for sharing this recipe.

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VAUGHN15


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Reviewed: Jun. 10, 2008

I skipped the milk and cut the coconut in half and it was great.

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Tammy419


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Reviewed: Jun. 9, 2008

Outstanding! What a hit at the barbecue.

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RHayes


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Reviewed: May 23, 2008

everyone loved this! Very easy to put together.

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SHANNYN79

	Cooking Level: Intermediate Living In: Altoona, Pennsylvania, USA
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Reviewed: May 18, 2008

Marvelous Marshmallow MMM..... Great recipe. I did use real cream and like others, used instant pudding. It stablizes the cream very well. Definately double the recipe. It does keep well. Thanks for the recipe.

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BETSY0511

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada
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Reviewed: Mar. 24, 2008

was pretty good, but added a box of pasachio pudding!! yummy!

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tigershoes

	Cooking Level: Expert Home Town: San Antonio, Texas, USA Living In: Houston, Texas, USA
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Reviewed: Mar. 23, 2008

I liked this recipe and rated it a 4 because I always add a 16 ounce tub of sourcream to my ambrosia. You can't go wrong with the fruit and whipped topping, but add some sourcream and you get the bold flavor of all of the fruit.

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suzanne utt


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Reviewed: Mar. 22, 2008

AWESOME! Very simple to make. A coconut lovers dream.

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marie78233

	Cooking Level: Beginning Home Town: Mililani, Hawaii, USA Living In: San Antonio, Texas, USA
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Reviewed: Mar. 21, 2008

This was excellent. I've made it three times now, and it's been great!!! The first time I made it by the book, but the next time, I made it with a small package with banana pudding mix in it, and it added a lot of flavor, as well as adding a can of fruit cocktail to add a better variety of fruit to it. It is a great recipe!!!

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Randy

	Cooking Level: Expert Home Town: San Jose, California, USA Living In: Elk Grove, California, USA
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Reviewed: Mar. 21, 2008

looking around for an ambrosia recipe and this one is the closest to my mamas. she's been making it for 30 years too and its still good! obviously you can play around with the fruit selection. i always ask for bananas. perfecto!

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sarah ott

	Cooking Level: Intermediate Home Town: Homer, Alaska, USA Living In: Anchorage, Alaska, USA
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Reviewed: Mar. 20, 2008

I would give this 4.5 if I could and it's a 5 with some modifications. I reduce the coconut to 1/2 cup and, like others, just use one tub of Cool Whip. I use 2 cans of mandarin oranges and the large can of crushed pineapple. I use 1/4c milk and 1/4c sour cream. I've made this for several gatherings and there are never any leftovers.

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RachelB

	Cooking Level: Intermediate
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Reviewed: Feb. 24, 2008

This was excellent! The family gave it rave reviews. My daughter's boyfriend who doesn't like coconut, said this was very good, he had seconds. I used only 1 cup coconut and I also used a little of the cherry juice to color it. Other than those two adjustments, I followed the recipe completely. I did make it the night before, to allow the flavors to blend nicely in the refrigerator.

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vljanski

Cooking Level: Expert

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