msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Thank you jim. It is the same recipe EXCEPT for the omition of cool whip and the addition of nuts and cherries. BUT if I make it that way it wouldn't be my aunt's ambrosia and thus not the same memories. But I will try it some time.Ambrosia Recipe : Alton Brown : Food Network
You put my curious button into play and made me wonder what Ambrosia contained pre Cool Whip. Here is Alton Brown's recipe, using whipped cream and pineapple. I've never made or eaten Ambrosia, so can't comment from personal experience.
What keeps the pineapple from breaking down the cream and turning it into a soupy mess by the next day?
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