Ambrosia Pie

• 17 ounce package flaked coconut, toasted
• 1/3 cup margarine or butter, melted
• 1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
• 1/3 cup ReaLemon Lemon Juice from Concentrate
• 1 17 ounce can fruit cocktail, well drained
• 1/2 cup slivered almonds, toasted and chopped
• 1/4 cup chopped maraschino cherries, well drained
• 1 4 ounce container frozen non dairy whipped topping, thawed
• additional fruit, optional

Directions :

1. Combine coconut and margarine.
2. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9 inch pie plate.
3. Chill.
4. In large bowl, combine Eagle Brand, ReaLemon, fruit cocktail, almonds and cherries; mix well.
5. Fold in whipped topping.
6. Pour into prepared crust.
7. Garnish with reserved coconut and additional fruit if desired.
8. Chill 4 hours or until set.
9. Refrigerate leftovers.

• 17 ounce package flaked coconut, toasted
• 1/3 cup margarine or butter, melted
• 1 14 ounce can Eagle Brand Sweetened Condensed Milk, NOT evaporated milk
• 1/3 cup ReaLemon Lemon Juice from Concentrate
• 1 17 ounce can fruit cocktail, well drained
• 1/2 cup slivered almonds, toasted and chopped
• 1/4 cup chopped maraschino cherries, well drained
• 1 4 ounce container frozen non dairy whipped topping, thawed
• additional fruit, optional

Directions :

1. Combine coconut and margarine.
2. Reserving 2 tablespoons coconut mixture, press remainder firmly on bottom and up side to rim of 9 inch pie plate.
3. Chill.
4. In large bowl, combine Eagle Brand, ReaLemon, fruit cocktail, almonds and cherries; mix well.
5. Fold in whipped topping.
6. Pour into prepared crust.
7. Garnish with reserved coconut and additional fruit if desired.
8. Chill 4 hours or until set.
9. Refrigerate leftovers.