Ambrosia Dessert Recipe
Ambrosia Dessert Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This easy-to-make dessert from Jeanette Bretthauer of Aurora, Illinois has a yummy flavor and a melt-in-your-mout texture. "I have also made it with chocolate crumbs and crushed candy canes for the holidays," Jeanette notes.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3/4 cup miniature marshmallows
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup chopped walnuts or pecans
  • 1 cup whipped topping
  • 4 whole graham crackers, crushed
  • 1 tablespoon butter, melted

Directions

In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set.
Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately. Yield: 4 servings.
Originally published as Ambrosia Dessert in Cooking for 2 Fall 2007, p37

Nutritional Facts

1 slice: 338 calories, 14g fat (5g saturated fat), 8mg cholesterol, 203mg sodium, 48g carbohydrate (22g sugars, 1g fiber), 5g protein.

  • 3/4 cup miniature marshmallows
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup chopped walnuts or pecans
  • 1 cup whipped topping
  • 4 whole graham crackers, crushed
  • 1 tablespoon butter, melted
  1. In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set.
  2. Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately. Yield: 4 servings.
Originally published as Ambrosia Dessert in Cooking for 2 Fall 2007, p37

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