Appetizers and Salads
AMBROSIA FRUIT SALAD
MAKES 12 TO 16 SERVINGS
1 (3-ounce) package cream cheese, softened
1 cup of Coco Lopez ® Cream of Coconut
2 cups (1 pint) whipping cream, whipped
2 cups campfire miniature marshmallows
1 (15 ¼ ounce) can crushed pineapple, well drained
1 (11-ounce) can mandarin orange segments, drained
1 (10-ounce) jar maraschino cherries, drained and cut in half
½ cup chopped pecans
In large mixer bowl, beat cheese until fluffy. Gradually add cream of coconut, beating until smooth.
Fold in whipped cream. Fold in remaining ingredients. Pour into 8-inch square dish. Cover;
refrigerate overnight. Cut into squares; garnish as desired. Refrigerate leftovers.
Individual servings: Spon ½ cup mixture into 18 (2 ½ -inch) foil baking cups. Proceed as above.