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Ambrosia Salad is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.
You guys, December is seriously flying by. My to-do list is a mile long and just seems to keep increasing.
But for some reason, I’m really not that stressed out about the holidays.
Maybe because 30 people won’t be crammed in our house and there aren’t any games to plan or menus to coordinate. While I have all the feelings about Christmas 2020, it’s sort of refreshing not to feel the stress creeping in.
But that’s pretty much how I’m feeling in the moment. Ask me again in a few days and I’ll probably be all kinds of sad eating Oreos dipped in peanut butter, or hopped on cold brew wrapping gifts at midnight. Who really knows?
One thing I do know is that this simple Ambrosia Salad is one of my fave dishes during the holidays and it’s still happening even if our typical Christmas dinner is not.
Also, don’t @ me about this not being a salad. I get it. There’s no lettuce, but there’s a bunch of stuff tossed together in a bowl and that’s salad enough for me.
WHAT IS AMBROSIA SALAD?
Today’s recipe for Ambrosia Salad is a bit of a throwback.
I fondly remember my Nana making Ambrosia for pretty much every church function.
There are lots of different variations of Ambrosia and it seems like every grandmother had her own version. I’ve seen versions of this recipe that use cottage cheese, some that use sour cream or vanilla pudding, some leave out the nuts.
But all of the versions seem to include citrus fruit, coconut, and a creamy and tangy base.
Some could argue that this “salad” is really more of a dessert. But like my Cranberry Fluff, I am happy to eat this alongside some savory side dishes any day!
WHAT’S IN MY VERSION OF THIS CLASSIC RECIPE?
Even though we have my Nana’s recipes for Pumpkin Roll and Pumpkin Crunch Cake, my family has long since lost her exact Ambrosia Salad recipe.
Naturally, I had to get to the bottom of this. So I decided to start tossing ingredients into a bowl until the salad tasted similar to Nana’s.
And with a little tweaking, I most definitely succeeded!
My version includes:
- Frozen whipped topping
- Vanilla yogurt
- Shredded sweetened coconut
- Canned mandarin oranges
- Pineapple tidbits or crushed pineapple
- Maraschino cherries
- Chopped pecans
- Mini fruit-flavored marshmallows
While you could totally use mini white marshmallows, I really like the added color and flavor that the fruit-flavored marshmallows add to the recipe.
You could also try making this with homemade Cool Whip, but I don’t know for sure how well it would work. If you try it, I’d love to hear about it!
HOW TO MAKE MY EASY AMBROSIA
This is one of those recipes that’s so easy, anyone could make it!
Start by stirring together the thawed whipped topping and the vanilla yogurt.
Using a spatula, carefully fold all of the remaining ingredients into the yogurt mixture. Do this gently so that you don’t break up the fruit or smash the marshmallows too much.
Let the salad chill in the refrigerator for several hours before serving and you’re done!
Since this needs to chill before serving, it’s a great recipe to make ahead. I would say you could make it as early as the night before you plan to serve it.
If you’re feeling fancy, garnish the bowl with some additional maraschino cherries. Or just dig in with a spoon. I won’t blame you either way!
Ambrosia Salad
Equipment
Ingredients
- 8 ounces frozen whipped topping thawed
- ½ cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 11 ounces canned mandarin oranges drained
- 8 ounces canned pineapple tidbits or crushed pineapple drained
- 1 cup maraschino cherries drained
- ½ cup chopped pecans optional
- 1 ½ cups mini fruit-flavored marshmallows
Instructions
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
Notes
- If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or try using stabilized whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I bought everything to make this wonderfully retro ambrosia for Thanksgiving, even the pecans for those who want it that way. My grandma used to make it as well, with mixed fruit, no marshmallows and she included bananas. This looks so fun!
Bree-
I hope you enjoy it! Thanks for stopping by!
-Jamie
I am going to make the Ambrosia today. I hope it comes out delicious…
Noreen-
I hope you enjoy it. Thanks for visiting.
-Jamie
The good old fashioned way is the best! I didn’t like the flavored mini marshmallows!
Thanks for stopping by.
-Jamie
As i’m not in the u.s what can i use instead of the frozen cream?
Tonie-
Whipping cream would work as a substitute. I hope this helps.
-Jamie
I made this today, Jamie. It turned out exceptionally well. Thanks for sharing.
Thanks so much, Teresa! :)
This is Oh so good! I have been making this for years now and it is always a hit. The only problem I have is that some don’t like coconut and some don’t like the nuts but it can always be done without something with no problem but as for my husband and me its all the way!
Thanks for stopping by Mildred!
-Jamie
Love this salad! I like it with grapes and apples, too. My mom makes hers with fresh whipped cream, which is great the first day, but gets weepy as it sits. I’ll have to try a stabilized version — thanks for posting!
We’ve always made ours with 1 cup of sour cream, instead of the whipped cream and yogurt, and 1 cup of each of the fruits, coconut, and mini marshmallows. It needs to be refrigerated overnight, for everything to combine well, but it doesn’t get weepy. You can’t even taste that it’s made with sour cream!
Thanks for visiting Gail!
-Jamie
Yep – we call it 5 cup Salad so you can’t forget. It’s one cup of each item (oranges, pineapple, coconut, sour cream, and marshmallows. I thrown in some halved marachino cherries just for some color – but don’t measure! Make it the night before – GREAT for Pot Lucks (especially if you forget if you’re supposed to bring a side or a dessert – works for both! and making in larger quantities.
Hi,
I love this recipe and make one very similar. I use Greek Vanilla yogurt so it’s lower in calories and my husband thought it was whipped cream. I will consider using the Campfire® Mini Fruit-Flavored Marshmallows if I can find them here. What a great site!
This is a great throwback for me! When my husband and I were first married (I was a ripe old 19) I made this on a regular basis! It’s a perfect little dessert to satisfy a sweet tooth without making something big. Of course mine didn’t look quite as pretty as the way you have yours shown here!
That’s such a great memory, Glory! That’s what these posts are all about – great memories and food! Thanks so much for stopping by!
-Jamie
I must’ve been reading your mind. I have even craving this salad and just bought all the ingredients to whip some up for the weekend. Yours looks delish! I haven’t had this in years. Thanks for taking me back!
That’s awesome, Lisa! Even though it’s so simple, there’s just something about it that I love so much! Thanks so much for stopping by!
-Jamie