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Ambrosia Salad Recipe

4.6 from 51 reviews

A classic Ambrosia Salad combining a creamy mixture of Cool Whip and sour cream with sweet mini marshmallows, mandarin oranges, pineapple, shredded coconut, maraschino cherries, and toasted pecans. This refreshing and fruity dessert is perfect chilled and easy to prepare, making it a delightful addition to any potluck or family gathering.

Ingredients

Scale

Salad Mixture

  • 1 1/2 cups Cool Whip
  • 1/2 cup sour cream
  • 3 cups mini marshmallows

Fruit and Nuts

  • 1 (15-ounce) can mandarin oranges, drained
  • 1 cup chopped fresh pineapple
  • 1 cup shredded coconut
  • 3/4 cup halved maraschino cherries, stems removed, drained
  • 3/4 cup toasted pecans

Instructions

  1. Prepare the creamy base: In a large bowl, combine the Cool Whip and sour cream. Stir them together until smooth and well blended, creating the creamy foundation for the salad.
  2. Add the fruits and nuts: Gently fold in the mini marshmallows, drained mandarin oranges, chopped pineapple, shredded coconut, halved and drained maraschino cherries, and toasted pecans. Stir carefully to distribute all ingredients evenly without breaking the fruit.
  3. Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld and the texture to set. It can be chilled overnight for best results.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring once.
  • For a lighter version, use reduced-fat sour cream and fat-free Cool Whip.
  • This salad is best served cold and consumed within 2 days to maintain freshness.
  • Shredded coconut can be toasted for extra flavor if desired – toast in a dry skillet over medium heat until golden.
  • Ensure all canned fruits are well drained to prevent the salad from becoming watery.

Keywords: Ambrosia Salad, fruit salad, creamy dessert, potluck salad, holiday salad, tropical fruit salad