Ambrosia Pie

• 1 (7 oz.) pkg. flaked coconut (2 2/3 c.), toasted
• 1/3 c. margarine or butter, melted
• 1 (14 oz.) can Eagle Brand sweetened condensed milk
• 1/3 c. ReaLemon lemon juice
• 1 (17 oz.) can fruit cocktail, well drained
• 1/2 c. slivered almonds, toasted and chopped
• 1/4 c. maraschino cherries, well drained
• 1 (4 oz.) carton Cool Whip (1 3/4 c.), thawed
• additional fruit (optional)

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

flaked coconut, margarine, condensed milk, lemon juice, fruit cocktail, slivered almonds, maraschino cherries, additional fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868205 (may not work)