Ambrosia Salad

A cool and creamy fruit salad that combines fruit, mini marshmallows, and a fluffy creamy base, making it a nostalgic treat perfect for potlucks or any gathering.

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Prep Time 10

Total Time 30

Servings: 8 servings

Course: Dessert, Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Fruits and Extras

1 can Mandarin oranges (canned, drained well) Fresh works too, but canned is classic.
1 can Pineapple (tidbits or chunks, drained) Crushed pineapple is also great, just drain it extra well.
1/2 cup Maraschino cherries (halved) Pat them dry so they do not turn everything pink unless that’s desired.
2 cups Mini marshmallows These are non-negotiable for that true retro texture.
1/2 cup Shredded coconut (sweetened or unsweetened) Skip if you are not a coconut person.

Creamy Base

2 cups Whipped topping or homemade whipped cream Whipped topping is easier and holds up longer.
1/2 cup Greek yogurt or sour cream (optional) For a little tang and balance.

Optional Additions

1/2 cup Chopped nuts (Pecans or walnuts) Adds crunch.

Method

Preparation

Drain and dry the canned fruit well, patting cherries with paper towels.
In a large bowl, combine the mandarin oranges, pineapple, maraschino cherries, mini marshmallows, and shredded coconut.
In a separate bowl, fold together the whipped topping and Greek yogurt (if using) gently.
Combine the whipped topping mixture with the fruit mixture, folding gently to maintain the fluffiness.
Taste and adjust sweetness if desired, keeping in mind the natural sweetness of the fruit.

Chilling

Cover the bowl tightly and refrigerate for at least 2 to 6 hours before serving for the best texture.

Notes

This salad tastes better after chilling. Avoid overmixing when combining ingredients to keep it fluffy. If transporting, use a cooler bag with an ice pack.