Ambrosia Salad
Ambrosia Salad is that classic sweet, creamy fruit dish that showed up at every Easter, whether people loved it or not. It’s simple, nostalgic, and one of those recipes that somehow never really disappeared.
Ingredients
- 1 20 oz can crushed pineapple, well drained
- 1 11 oz can mandarin oranges, drained
- 1 cup sweetened shredded coconut
- 2 cups mini marshmallows
- ½ cup maraschino cherries halved (drained and patted dry)
- 1 cup sour cream
- 1 cup whipped topping like Cool Whip
Instructions
- In a large bowl, combine pineapple, mandarin oranges, coconut, marshmallows, and cherries.
- Add sour cream and whipped topping.
- Gently fold everything together until evenly coated.
- Cover and refrigerate at least 2 hours (overnight is best).
- Stir lightly before serving and serve chilled.
Notes
Drain your fruit WELL → watery ambrosia is a crime
Pat cherries dry → keeps color from bleeding
Don’t overmix → keep it fluffy, not mushy
Chill time matters → flavors need time to come together
💡 Easy Variations (because families always did it “their way”)
Add chopped pecans for crunch
Use all whipped topping (skip sour cream) for sweeter version
Swap in fruit cocktail if that’s what you grew up with
Add a splash of vanilla for extra flavor
Pat cherries dry → keeps color from bleeding
Don’t overmix → keep it fluffy, not mushy
Chill time matters → flavors need time to come together
💡 Easy Variations (because families always did it “their way”)
Add chopped pecans for crunch
Use all whipped topping (skip sour cream) for sweeter version
Swap in fruit cocktail if that’s what you grew up with
Add a splash of vanilla for extra flavor