Ambrosia Pie
2006 First Place Open Category Melanie Stein Crust: 1 cup vanilla wafer crumbs (about 20 cookies) 1 cup toasted coconut 4 tablespoon butter 2 tablespoon sugar Combine all ingredients in a food processor until well blended. Press into bottom and up sides of 9" pie dish. Bake 10 minutes at 350 degrees until crust is set. Allow to cool completely. Filling: 1 box coconut cream instant pudding mix (4 serving size) 1 – 16 oz can crushed pineapple in juice, drained, reserving juice 1 – 8 oz package cream cheese, at room temperature 1 – 8 oz container cool whip, softened 1/2 cup shredded sweetened coconut 1/4 cup cream of coconut In separate bowl, with whisk, blend reserved pineapple juice, cream of coconut and pudding. With a mixer, beat cream cheese for 1 minute. Add pudding mixture, beat well. Add pineapple and shredded coconut. Beat until blended. Fold in cool whip. Pour into cooled crust. Refrigerate 2 hours before serving. Topping: 1 cup heavy cream 1 tsp vanilla 1 tablespoon sugar Beat together, and spread over top of pie. Garnish with toasted coconut and small pieces of pineapple.
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