Apricot Ambrosia Dessert
|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)|
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.