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Ambrosia Muffin Cakes

Ambrosia Muffin Cakes recipe
photo by:kraft
Homemade muffins are split, filled with whipped topping and a pineapple-orange-banana blend, then crowned with more topping and toasted coconut.
10 min
10 min
1 dozen muffin cakes or 12 servings, 1 muffin cake each
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What You Need

can  (8 oz.) crushed pineapple, drained
can  (11 oz.) mandarin oranges, drained
large  banana, sliced
cups  thawed COOL WHIP Whipped Topping, divided
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

MIX fruit.

SPLIT each muffin into 2 layers. Spoon about 1/4 cup of the fruit mixture and 1 Tbsp. whipped topping onto bottom half of each muffin; cover with top of muffin.

TOP each with 1 Tbsp. of the whipped topping and 1 tsp. of the coconut.

Kraft Kitchens Tips

Enjoy a serving of this fun-to-eat dessert with built-in portion control!
How to Toast Coconut
Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 min. or until lightly browned, stirring occasionally.
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