Patriotic Ambrosia

I have been craving ambrosia in the worst way.  Since it’s the 4th of July I wanted to go more Patriotic than the standard ambrosia route with pineapples, mandarin oranges and cucka cherries.  And I know some recipes call for heavy cream and sour cream but I wanted simple because I’m officially off for 4 days and want to spend as little time in the kitchen as possible.

*GASP!* “WHAT???  You don’t want to be in the kitchen??? Are you ill???  But we NEED our recipes!”

LOL never fear and no I’m not sick.  I just need a little down time.  However I can’t leave you guys hanging for the 4th so here ya go.

This is my ode to the 4th of July with a twist on your typical Ambrosia – with a hint of chocolate.

“Say what? Chocolate in ambrosia??”

Yup 🙂 And it’s FANTABULOUS!

Enjoy!

Patriotic Ambrosia

• Author: The Kitchen Whisperer

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Ingredients

• 16 ounces Cool Whip
• 1 package instant white chocolate pudding mix
• 3 cups mini marshmallows, divided
• 2 1/2 cups fresh blueberries, divided
• 2 1/2 cups chopped strawberries, divided
• 1 cup sweetened coconut
• 1 1/2 cups ginger snaps, broken into pieces, divided

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Instructions

1. In a bowl gently fold the pudding mix into the Cool Whip.
2. Add in 2 cups marshmallows and coconut and gently mix in.
3. Add in 1/2 cup each of the blueberries and strawberries.
4. Gently mix in.
5. In a large bowl, add in a third of the cool whip mixture, followed by a third of the blueberries, a third of third of the remaining cup of marshmallows, a third of the strawberries and a third of the gingersnaps.
6. Repeat the layers.
7. Cover and place in the refrigerator for 2 hours before serving.

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