Posted by: marthabernie | February 15, 2015


This is a simple recipe that is like an ambrosia salad but slightly different with the rice added.  This recipe came from Delia (Rich)   Hill, who grew up with my mother near Phillipsburg, MO.  She and husband Rolland Hill also ended up in Southern California.


1 cup cooked rice

1 cup drained crushed pineapple

1 cup small marshamallows (or large diced ones)

1 cup angel flake coconut

1/2 pint whipping cream, whipped.

Fold all five ingredients together, then add 1/2 cup chopped maraschino cherries.  Chill before serving.

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