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Ambrosia Pie has all of the goodness of Ambrosia Salad, tucked into a tasty graham cracker crust to be served for dessert! This no bake pie is perfect for spring parties and potlucks, and it is also a great dessert for any night of the week since it requires just a few minutes of prep!
How to Make Ambrosia Pie
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Ambrosia Pie is every bit as decadent as it sounds! This pretty no bake pie recipe turns a classic side dish into deliciously simple dessert! All of the flavors we love in ambrosia salad are piled high into a graham cracker crust!
Ambrosia Salad is something we always had on our turkey dinner table which as a kid I always thought was awesome. It’s was kind of like being allowed to have dessert for dinner. Once I had my own family, we have always enjoyed either Ambrosia Salad or Cranberry Millionaire Salad with turkey dinner and then it occurred to me, since everyone loves it so much, why not make it into a dessert. Loaded with coconut, pineapple, oranges and marshmallows it was already practically a dessert anyhow.
I love this recipe in a graham crust but if you prefer a flaky crust, by all means, you can use your favorite recipe or even a store bought crust which you can bake and cool before filling! In fact, I have made this with a shortbread crust to rave reviews too!You’ll want to ensure you don’t drain your pineapple, you need the liquid to mix with the pudding!
The pie is pretty spectacular is as, but if you add pecans or maraschino cherries to your ambrosia salad, they can also go into this recipe too. Just be sure to drain your cherries well and fold them in at the end. I prefer to use sour cream in this recipe, but I have also made it with Greek yogurt and it was equally delicious. Be sure to use sweetened coconut flakes, they add sweetness needed to offset the tartness of the sour cream (or Greek yogurt).
Mandarin Oranges are great in dessert salads (which really aren’t salads at all) and in no bake fluff recipes like this one. Keep in mind that the mandarin oranges are fragile; fold them in at the end of the recipe and be gentle to help them keep their shape! After refrigerating the pie, top it with whipped cream if desired before serving!
This Ambrosia Pie recipe comes together quickly and is just as easily devoured! The hardest part is to be patient enough to let it chill! Oh, and one more quick note about the “refrigerate 4 hours” part. If you’re really in a pinch, you can refrigerate for less time, but the results will be a softer pie since the marshmallows don’t soak in any of the liquid.
- 1 premade graham crust
- 2 cans 8 oz crushed pineapple, undrained
- 1 package 6 servings size instant vanilla pudding mix
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 cup flaked sweetened coconut
- 1 cup mini marshmallows
- 1 cup canned mandarin oranges
- Whipped cream for decorating optional
Combine crushed pineapple, vanilla pudding mix, sour cream and lemon juice until well mixed.
Stir in marshmallows and coconut.
Gently fold in oranges.
Spoon into graham crust, cover and refrigerate 4 hours or overnight.
Decorate and serve.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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