Ten Minute Pies

By La Cuisinière | Baked Goods

Mar 22
Baker's® Frozen Ten minutesPies

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Baker's® Ambrosia, Chocolate & Coconut Cream Ten Minute Pies

Baker’s® Ambrosia, Chocolate & Coconut Cream Ten Minute Frozen Pies

Ten minute pies – Remember them from the seventies and eighties? We were all wild about them!

You had dessert in a flash with Baker’s® ten minute pies.

I was short on time that day and drawing a complete blank on what to prepare as a surprise dessert.   Then I remembered an ad I had just seen in a magazine.

Quick and so easy to make, these Ambrosia, Chocolate Mousse and Coconut Cream frozen ten minute pies were an instant hit at dessert time.  In fact, the caption in the ad was spot on.  My husband definitely went wild about them.  So did the kids and everyone else.

During the late 1970’s and the early 1980’s, these ten minute frozen pies were all the rage and rightfully so.
1928 Ad Jello Desserts Salads Recipes Flaked Ambrosia - Print Ad1928 Ad Jello Desserts Salads Recipes Flaked Ambrosia – Print Ad

Frozen pies,  ten minute pies, no-bake cheesecakes, made in the blender pies – no matter which variation of fruit pie selected, they were quick and easy to prepare.  Smooth and light, cold and flavorful, they were the perfect summer pies.

Actually, the pumpkin cheesecake was equally good and a perfect addition to the dessert selection at Thanksgiving ( Note to self: Put it back on the menu this year!).

These ad pages were torn out of a Woman’s Day® magazine back in 1979.  This particular page featured three recipes for ten minute pies offered by the General Foods Corporation, using their Baker’s® coconut, Baker’s®  German baking chocolates and Cool Whip® non-dairy whipped topping products.

Baker’s® Angel Flake, Baker’s® Chocolate, and Cool Whip® are registered trademarks of General Foods Corporation.

The pies need at least 4 hours of chilling time before serving to solidify the cream cheese called for in nearly all the recipes. Any leftovers must be kept refrigerated.

The chocolate mousse pie became an instant favorite but it was another frozen concoction which became a perfect summer dessert: the Ambrosia Pie.

ten minute piesThis creamy orange flavored pie highlights the sweet taste of coconut flakes with the flavor of a fresh orange. A simple graham cracker crust complements the pie filling perfectly.  Decorate the top with fresh orange slices or mandarin orange wedges.

The chocolate mousse version is incredibly quick and easy to prepare.  In fact, we’ve had the pie filling alone sprinkled with the crumb crust, crushed cookies or chocolate shavings.  It is just as good as having it in pie form and makes an impressive dessert.

Close your eyes for a second … and the coconut cream pie will whisk you away to a tropical island.  As a topping, try white chocolate curls or fresh coconut shavings.  No need to toast them!

Do not hesitate to add these frosty and fruity ten minute cream pies to your menu for the coming hot summer days.

Photo of the recipe clipping taken by www.food-crafting.com / Original photo copyright of their respective owners.

Ten Minute Pies: Ambrosia, Chocolate & Coconut Cream

Baker's® Frozen Ten minutesPies

Recipe Card powered by
Frosty Ambrosia Pie
Recipe Type: Dessert
Author: © General Foods Corporation 1979


  • 1 package (3 ounces) of cream cheese, softened
  • 2 tablespoons of sugar
  • 1/2 cup of milk
  • 6 drops of yellow food coloring (this ingredient is entirely optional and we omit it0
  • 3 drop of red food coloring (optional as well)
  • 1/4 of an orange with the peel and seeds removed
  • 1 1/3 cups of Baker’s® Angel Flake® coconut
  • 1 (8 ounce) container of Cool Whip® non-dairy whipped topping, thawed
  • 1 (8 inch) graham cracker crust, prepared.


  1. Combine the cream cheese, the sugar, milk, food coloring (if you choose to use it), the oragne and the coconut in an electric blender.
  2. Cover and blend at medium speed for about 30 seconds.
  3. Although the recipe states that you should continue by folding in the Cool Whip®, we took the extra step of pouring the blender contents into a bowl. Then….
  4. Fold in the whipped topping.
  5. Spoon into the crust.
  6. Freeze until firm, about 4 hours.
  7. Let stand at room temperature for about 5 minutes before cutting for a creamier texture.
  8. Garnish as desired with orange slices.
  9. Store any left over pie in the freezer.


We omitted the food coloring due to allergies. On many occasions, we prepared our own graham cracker crust but buying the ready made crust is certainly convenient and speeds up the pie making even more.

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1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!

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