Recipe: Bambrosinana by Charles Phoenix

Recipe: Bambrosinana by Charles Phoenix
The Bambrosinana begs for an artistic touch with banana slices, maraschino cherries and a vanilla wafer decorating the top. Recipe: Bambrosinana (Anne Cusack / Los Angeles Times)

30 minutes, plus draining time for the fruit cocktail. 20 to 24 servings.



1 (1-gallon) can fruit cocktail

Red food coloring

1 (16-ounce) tub prepared whipped cream

1 (14-ounce) bag shredded coconut

1 (10-ounce) bag mini colored marshmallows

1. Drain the fruit cocktail and spread the fruit on a rack over a rimmed baking sheet. Place the fruit in the refrigerator, uncovered, for at least 24 hours to drain completely.

2. In a large bowl, stir a few drops of the food coloring into the whipped cream to tint it pink. Gently fold in the drained fruit with the coconut and marshmallows. Cover and refrigerate until needed. This makes a generous 4 quarts ambrosia, more than is needed for the remainder of the recipe; the ambrosia will keep up to 3 days.


Prepared ambrosia

Banana pudding (four 3.5-ounce boxes banana pudding, prepared according to the manufacturer's instructions)

Vanilla wafers, for garnish

Sliced ripe bananas, for garnish

Red maraschino cherries (well-drained), for garnish

Alternate layers of the ambrosia and banana pudding in a large bowl or trifle dish, garnishing the layers as inspired with vanilla wafers, sliced bananas and maraschino cherries. Decorate the top as desired. This can be made up to a few hours in advance (to keep the banana slices from browning, brush with a little lemon water).



Calories 288

Protein 3 grams

Carbohydrates 49 grams

Fiber 2 grams

Fat 10 grams

Saturated fat 8 grams

Cholesterol 8 mg

Sugar 43 grams

Sodium 300 mg

NOTE: Adapted from Charles Phoenix.