Recipes
Show Recipes:
Apple Dumplings with Mountain Dew
Banana Nut Coffee Cake & Caramel Icing
Big Ol' Mess
Biscuit Top Italian Casserole
Bok Choy Salad
Breakfast Wassail
Broccoli Salad
Brownies
Butter Pecan Cookies
Caldo de Res
Chicken spaghetti
Chocolate Ambrosia Pie
Coca Cola Pot Roast
Cream Cheese Corn
Deneen's Chicken Salad Sandwiches
Easy Fiesta Corn Salad
Easy Mexican Casserole
Five Minute Chocolate Cake in a Mug
Flo Whittington's Chocolate Sheet Cake
Frito Corn Salad
Gone in 60 Seconds
Gooey Butter Cakes
Grandma's chocolate gravy
Jalapeno corn
Kentucky Derby Pie
Lemon cake
Lemon Dessert
Mexican Casserole
Mexican Corn Soup
Mexicana Soup Supreme
Mexi-Salmon Breakfast Bake
Minestrone Soup
Oatmeal Cookies - Basic Design
Orange Almond Salad
Party potatoes
Pineapple Cake & icing
Punch
Saltine Chocolate Pieces
Santa Fe Chicken
Shrimp creole
Southwest Cornbread Salad
Spicy Crackers
Squash casserole
Teriyaki Pork Tenderloin
To Die For Pot Roast
Chocolate Ambrosia Pie
By Debbie Honeycutt
Description:
pie
Ingredients:
1 - stick oleo
8 to 12 - graham crackers (about 2 ½ cups)
3 pkgs. - chocolate instant pudding mix
3 cups - cold milk
3 cups - vanilla ice cream
1 tsp. - vanilla (optional)
1 - medium tub Cool Whip
1 - cold Hershey candy bar
Directions:
Melt oleo – crush graham crackers and mix thoroughly – pat in bottom of 9"X13" pan.

In mixing bowl – add 3 cups of cold milk to pudding mixes. Beat slowly until blended. Then add 3 cups of ice cream and beat again until blended (don’t over beat). Pour mixture on top of graham cracker crust. Spread Cool Whip over chocolate mixture. Take the candy bar out of refrigerator and use a potato peeler to make short curls on top of Cool Whip. Place in refrigerator until set.

I have made the whole recipe ahead and frozen it until 2 hours before serving. You can also freeze the graham cracker and chocolate portions – then thaw for 2 hours and add the Cool Whip and the candy bar topping.
Prep Time: 120 minutes Cook Time: None
Category: Pies Servings: 8
(Print)