Classic ambrosia salad recipe! This traditional ambrosia salad recipe takes just 7 ingredients and 5 minutes to make.
Ambrosia salad is a classic for a reason! This easy dessert salad is the perfect mix of sweet and tart fruit in a light and creamy fluff base.
Not only does this dessert salad mix up in minutes, but it keeps well in the fridge for days. So, it's a great make-ahead holiday side or dessert.
Ambrosia salad can also easily be customized. You can adjust the amounts of fruit, marshmallows, coconut, or sour cream to change it to your tastes. I've included some suggestions for tweaks in the "tips and substitutions" section below.
How to make ambrosia salad
In a large bowl, stir together the crushed pineapple, mandarin oranges, and maraschino cherries. Add the whipped topping, marshmallows, sour cream, and coconut.
Stir to combine. Cover and chill until ready to use.
Tips and substitutions
- Pineapple: To drain the pineapple, I place it in a fine wire mesh colander and squeeze it out. I do this because it helps to avoid a salad that gets weepy and runny as it sits.
- Maraschino cherries: Feel free to use a 16 ounce jar if you like more cherries in your salad. Also, I don't use the juice in the salad, but you can add as much, or as little, as you like.
- Frozen whipped topping: You can use Cool Whip, Tru-Whip, CocoWhip, or any brand of frozen whipped topping that you like.
- Marshmallows: We use plain white marshmallows, but some people prefer to use the pastel colored marshmallows instead.
- Sour cream: I don't recommend fat-free sour cream in this recipe. Light or full-fat will work. Also, fat-free (or 2% or whole-milk) plain Greek yogurt will work. If you're looking for a sweeter salad, you can use vanilla Greek yogurt.
How to store
This salad should be stored in a covered container in the fridge. It will last for up to 5 days when properly stored.
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Ambrosia Salad
Equipment
- Large mixing bowl
Ingredients
- 20 ounce can crushed pineapple drained
- 15 ounce can mandarin oranges drained
- 10 ounces maraschino cherries destemmed, pitted, and quartered
- 8 ounce container frozen whipped topping thawed
- 3 cups mini marshmallows
- ⅔ cup sour cream
- 1 cup sweetened shredded coconut
Instructions
- In a large bowl, stir together the crushed pineapple, mandarin oranges, and maraschino cherries.
- Add the whipped topping, marshmallows, and sour cream.
- Stir to combine.
- Stir in the coconut.
- Cover and chill until ready to use.
Notes
- Pineapple: To drain the pineapple, I place it in a fine wire mesh colander and squeeze it out.
- Maraschino cherries: Feel free to use a 16 ounce jar if you like more cherries in your salad. Also, I don't use much if any of the juice in the salad, but you can add as much, or as little, as you like.
- Frozen whipped topping: You can use Cool Whip, Tru-Whip, CocoWhip, or any brand of frozen whipped topping that you like.
- Sour cream: I don't recommend fat-free sour cream in this recipe. Light or full-fat will work. Also, fat-free (or 2% or whole-milk) plain Greek yogurt will work. If you're looking for a sweeter salad, you can use vanilla Greek yogurt.
- Nutrition values are estimates.
Terry
Great recipe! Very easy and tastes great.
Kate
Thank you! =)
ANN MARIE
I have made this ambrosia salad many many times just the way you made it Kate it is my all time favorite salad all tho I call it my desert very good
Kate
I love it, too! I've made it twice just this past week. =) We eat it as a dessert, too.