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Volume III
June 8, 2012

Weekly Home / Recipe Center

Pistachio Ambrosia

Serves 16


2 (17-ounce) cans fruit cocktail
2 (20-ounce) cans pineapple chunks
2 (11-ounce) cans mandarin oranges
4 (3.4-ounce) packages instant pistachio pudding mix
2 cups (16 ounces) sour cream
1 (12-ounce) carton frozen whipped topping
Chopped pecans, optional

Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit chill for several hours. Top with pecans just before serving if desired.

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