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Apricot Ambrosia Dessert

sweet.chef's picture
Ingredients
  Canned apricot halves 30 Ounce, drained (1 Can)
  Canned milk 14 Ounce (Not Evaporated Milk, 1 Can)
  Lemon juice from concentrate 1⁄3 Cup (5.33 tbs)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Chopped almonds 1⁄2 Cup (8 tbs), toasted
  Whipping cream 1⁄2 Pint, whipped (1 Cup)
  Canned flaked coconut 3 1⁄2 Ounce, toasted (1 1/3 Cups, 1 Can)
Directions

Chop 6 apricot halves for garnish; set aside.
In blender container, blend remaining apricots until smooth.
In large bowl, combine sweetened condensed milk, ReaLemon, pineapple and pureed apricots.
Fold in almonds and whipped cream.
In each individual serving dish, layer 2 teaspoons coconut, then about 1/2 cup apricot mixture; top with reserved apricots and 2 teaspoons coconut.
Chill 30 to 45 minutes in freezer or 2 hours in refrigerator.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Apricot

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