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1 /4 teaspoon salt. 3 tablespoons butter. Instructions. Heat milk to boiling, except ½ cup. Combine sugar, cocoa, cornstarch, and salt; then stir in 1 /2 cup of milk. Then add to hot milk stirring constantly till boiling. Remove from heat, add butter and vanilla. Cool and put into baked pie shell. Cool and top with cool whip.
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Bishop's Buffet at Westroads Mall (Omaha, NE) had the best chocolate ambrosia pie - supposedly this is the original recipe! 1 (3 oz) package instant French vanilla pudding mix 1 (3 oz) package instant chocolate fudge pudding mix 2 cups milk 2 cups vanilla ice cream 9 inch graham cracker crust 1 (8 oz) carton frozen non-dairy whipped topping.
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Bishop's Ambrosia Pie Recipe. 1 (3 oz) package instant French vanilla pudding mix 1 (3 oz) package instant chocolate fudge pudding mix 2 cups milk 2 cups vanilla ice cream 9 inch graham cracker crust 1 (8 oz) carton frozen non-dairy whipped topping, thawed
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Place in refrigerator to chill. Meanwhile, in large bowl, combine sweetened condensed milk, lemon juice, fruit cocktail, and marshmallows. Stir gently until well mixed. Fold in whipped topping, then spoon into prepared crust. Garnish with reserved coconut, then cover and chill at least 8 hours, or until set.
Best Ambrosia Pie
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.
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Fold in 1 1/2 cups of the whipped cream, mandarin oranges, pineapple and 3/4 cup toasted coconut. Pour filling into crust..
Ambrosia Pie Recipe
And they couldn't wait to get inside. A line of people began forming Thursday at the front door and spilled into the crowded parking lot as the newest Bishop's location opened, bringing the.
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Add vanilla ice cream. 2 c. vanilla ice cream. Add milk. 2 c. milk. Add (3.75 oz) pkg instant vanilla pudding mix. 1 (3.75 oz) pkg instant vanilla pudding mix. Add whipped cream and shaved chocolate, for garnish. whipped cream and shaved chocolate, for garnish.
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Ingredients • 1 (3 oz) package instant French vanilla pudding mix • 1 (3 oz) package instant chocolate fudge pudding mix • 2 cups milk • 2 cups vanilla ice cream • 9 inch graham cracker crust • 1 (8 oz) carton frozen non-dairy whipped topping, thawed • Chocolate curls shaved from a 2 pound milk chocolate bar, for garnish.
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1 ½ cups graham cracker crumbs (about 10 full crackers) 1 ½ cups graham cracker crumbs (about 10 full crackers) 5 tablespoons butter, melted. 5 tablespoons butter, melted. 1/3 cup sugar. ⅓ cup sugar.
Ambrosia Pie
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Instructions. In a large bowl, beat cream cheese with an electric mixer until smooth. (Either a stand mixer or hand held will work.) Beat in sweetened condensed milk and lemon juice. Beat in sour cream and dry pudding mix until smooth. Gently fold in pineapple, oranges, coconut, and cherries.
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Beat pudding and milk together until it is smooth and begins to thicken. Add ice cream and vanilla and mix well. Pour evenly divided into pie crusts. Add a layer of Cool Whip and sprinkle half the chocolate chips on each pie. Refrigerate until serving time or freeze (especially if you plan to take it somewhere).
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Preheat oven to 350°F. Place the graham cracker sheets, sugar and melted butter into a food processor. Blend until the graham crackers are in small crumbs. Dump into a pie plate and press into the bottom and up the sides of the pan. Bake for 6-8 minutes or until light golden brown. Let cool completely.
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Preheat oven to 350°. In the work bowl of a food processor, combine crackers, coconut, pecans, and 5 tablespoons granulated sugar; process until uniform in size. Add melted butter; pulse until evenly combined. Firmly press cracker mixture into bottom and up sides of a 10-inch cast-iron skillet. Bake until set, 12 to 15 minutes.
