Pineapple Ambrosia Pie

5 ingredients
5 steps

Ingredients

  • 1 can (20 oz.) crushed pineapple, undrained
  • 1 pkg. (10 oz.) JET-PUFFED Marshmallows
  • 1 baked pastry shell (9 inch)
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Directions

  1. 1
    Mix pineapple with juice and marshmallows in large saucepan; cook on low heat until marshmallows are completely melted, stirring constantly.
  2. 2
    Remove from heat; cool slightly.
  3. 3
    Pour into pastry shell; refrigerate several hours or until chilled.
  4. 4
    Spread whipped topping over pineapple filling just before serving; sprinkle with coconut.
  5. 5
    Store leftover pie in refrigeartor.

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