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This ambrosia salad recipe is loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows. This creamy fruit salad takes only 10 minutes to make and is ready to enjoy after chilling for 2 hours in the fridge. Serve it as a sweet side dish or dessert—it’s always a hit at holidays and potlucks!
I fondly remember my Nana making her ambrosia salad recipe for pretty much every church function. My Nana’s original recipe has been long since lost, but I spent months recreating it until I nailed down a version that tasted just like hers did.
I have been making this recipe for decades. It is one of my favorite dishes to make for every holiday. If there’s one thing you can count on being on our table whether it’s Easter, Thanksgiving, or Christmas, it’s a big bowl of ambrosia.
My version uses vanilla yogurt along with whipped topping and I love to include fruit-flavored marshmallows in the mix, too. It only takes 10 minutes to throw together. Let it chill in the fridge for a couple of hours (or more!) and it’s ready to take to all of your potlucks.
What readers are saying
“Love this recipe. I am asked to make this recipe at every family event.” – Jennifer
“An excellent traditional Ambrosia Salad recipe. Delicious!!!” -Lynn
“Absolutely delicious and very easy to make. I’ve made ambrosia as a young mother, but with only the whipped topping. Adding the vanilla yogurt gave this recipe a nice change of flavor.” -Jeanne
“I made this ambrosia for Easter and my family loved it, especially my husband! I liked the cool whip and vanilla yogurt dressing. It made it especially good!” -Debbie
A note from Jamie
2026 update: I first shared my ambrosia recipe back in 2014, although I’d been making it for ages even before then. It is still one of my readers’ favorite recipes, and for good reason.
Jamie’s recipe testing tips
- Use vanilla yogurt for more flavor. Some ambrosia recipes use cottage cheese (similar to my orange fluff recipe) and others use sour cream or vanilla pudding. I like to use vanilla yogurt instead. You still get some tanginess to balance the sweetness, but also get some added vanilla flavor to round things out.
- The citrus fruit keeps it from becoming too sweet. The acidity of the oranges and pineapple balance the sweetness of the other ingredients. If you aren’t a fan of the texture of canned mandarin oranges, you can use fresh clementine segments instead.
- Mix gently. Trust me—if you stir this together too vigorously, the fruit will break down and you’ll end up with a bowl of mush. Gently fold the salad together so you keep bigger chunks of the fruit intact for a variety of textures.
Ambrosia ingredient notes
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Whipped topping: Such as Cool Whip or TruWhip, thawed according to the package directions. If you want to avoid using whipped topping, you can use stabilized whipped cream instead.
- Vanilla yogurt: You can use regular vanilla yogurt or use vanilla Greek yogurt for a bit more tang and a slightly thicker texture.
- Sweetened shredded coconut: Feel free to omit this if you don’t care for coconut or have an allergy.
- Canned mandarin oranges: Drained.
- Canned pineapple: You can use tidbits or crushed pineapple here. Make sure to drain this as well.
- Maraschino cherries: Drained. To make things quicker and easier, look for maraschino cherries without stems.
- Chopped pecans: I love the crunch these add. If you have time, try toasting the nuts first. These can be omitted if you have a nut allergy.
- Mini marshmallows: I like to use the fruit-flavored marshmallows for even more flavor and color, but regular mini marshmallows work just as well!
Make ahead and storage
This ambrosia salad recipe needs to chill in the fridge before serving, so it’s great for making ahead of time. You can make it up to a day ahead; store it covered in the fridge until you’re ready to serve.
If you want to keep the crunchy texture of the pecans and the springy texture of the marshmallows, feel free to wait to add those until just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze this salad.
Ambrosia Salad
Equipment
Ingredients
- 8 ounces frozen whipped topping thawed
- ½ cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 1 (11-ounce) can mandarin oranges drained
- 1 (8-ounce) can pineapple tidbits or crushed pineapple drained
- 1 cup maraschino cherries drained
- ½ cup chopped pecans optional
- 1 ½ cups mini fruit-flavored marshmallows or regular mini marshmallows
Video
Instructions
- In a large bowl, stir together the whipped topping and yogurt.8 ounces frozen whipped topping, 1/2 cup vanilla yogurt
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.1 cup shredded sweetened coconut, 1 (11-ounce) can mandarin oranges, 1 (8-ounce) can pineapple tidbits or crushed pineapple, 1 cup maraschino cherries, 1/2 cup chopped pecans, 1 1/2 cups mini fruit-flavored marshmallows
- Chill for at least 2 hours before serving.
Notes
Ingredients
- A number of readers have made this recipe using stabilized whipped cream in place of the whipped topping.
- Feel free to omit the coconut and/or the nuts to accommodate allergies.
Make ahead
- This recipe can be made up to a day ahead of time. Store covered in the refrigerator until ready to serve. If you prefer, you can wait to add the pecans and marshmallows until just before serving to maintain their texture.
Storage
- Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently asked questions
Honestly, it’s both!
My family loves to eat it as a side dish, similar to my cranberry fluff; we love a little bite of something sweet alongside something savory. But plenty of people also enjoy it as a dessert!
Yes! For a dairy-free ambrosia, use a dairy-free whipped topping, such as CocoWhip, and dairy-free vanilla yogurt. Since the recipe already has coconut in it, using a coconut-based whipped topping and yogurt would both be extra delicious.
More sweet salad recipes
If you love ambrosia salad as much as my family does, you might also enjoy some of these other sweet salads:
- Watergate salad: Similar to ambrosia, but using a pistachio pudding base.
- Pineapple fluff: For the people whose favorite part of ambrosia is the pineapple, this recipe focuses just on that!
- Creamy grape salad: The perfect balance of tangy, sweet, and refreshing.
- Strawberry pretzel salad: A Midwestern favorite made with layers of a salty-sweet pretzel crust, tangy cream cheese filling, and strawberry jello topping. Raspberry pretzel salad and pineapple pretzel salad are also big hits!
I always use pistachio pudding mixed with the cool whip. Still add the marshmallows, pineapple, coconut, oranges and add cherries on top.
Hi, Joelen! That sounds wonderful! I’ll have to give that a try!
If you like a mango taste you can sprinkle in a couple tablespoons of dry mango flavored tang.
That’s a great idea, Sharleen! I’m going to give it a try next time!
I made this recipe for my daughters baby shower. It was a big hit. Now I make it just because it is that good.
I’m so glad you enjoyed it, Debbie! And congratulations to your daughter!
Hi! ,
My family loves ambrosia. We are Jamaican so we make it a little different. I use one can fruit cocktail. One can pineapples , maradian oranges, half cup sour cream a can of sweet condensed milk and marshmallows plain ones. Garnish with cinnamon and nutmeg . And there you have it! Family tradition it taste so good!
Thanks so much, Juanita! I’ll have to give your recipe a try very soon.
-Jamie
I made this for Christmas this year – my husband had requested Ambrosia with dinner this year. My mom is not a fan of sour cream – something about sitting at a table as a kid in the 50’s until she drank her milk – that had curds floating in it – until she could leave the table. Since then, certain dairy products are out of bounds…. Anyhow – since your has the yogurt in it, I chose this one. I used regular marshmallows, giving my hubs the choice of the fruit coloured ones or the white ones. Other than that it was made as per the recipe. It was hit by all accounts – hubs and my mom being the most important reviewers, followed up by the 4 and 18mo old. Everyone loved it. Will likely become a family tradition. Thanks!
Tracy: I’m so glad your mom and husband enjoyed it! It’s one of our family’s favorites, too.
I use coconut milk instead of whipped cream. I still use sour cream. I also don’t drain the fruit cocktail. Instead, I dump it all in a very large bowl, add the coconut milk, then, instead of using canned mandarin oranges, I use the little cuties (seedless mandarin oranges), peel them and slice them thin, without pulling them apart first – then pull them apart over the bowl (so any juice goes into the bowl too). I have a manual apple corer/peeler/slicer (I disengage the peeler for this to keep the peels on for more vitamins) which cuts the apples into a spiral. I cut these up in about 1 – 1 1/2 inch chunks. I add raisins, and walnuts and/or pecans, and miniature marshmallows (either regular or fruity flavored). A jar of maraschino cherries. Last – I add shredded coconut and toss it all together. I also add 1/4 cup sugar.
My recipe – for a crazy huge batch (fits in a 32 cup/7.6 liter capacity bowl)
1 can 13.5 oz Taste of Thai coconut milk
2 cans 32 oz fruit cocktail
1 16 ounce container of sour cream
1/4 cup sugar
20 ounce can of pineapple chunks
about 6 of the little cutie oranges
12 apples (I used 3 granny smith, 3 red delicious, 3 ambrosia (the apple name), and 3 Fuji apples – the textures and flavors vary when you use different apples – just mix up several of the ones you like. Leave the skin on – cutting them into small chunks helps my kids not notice the skin.
I add a 16 ounce bag of walnuts and pecans, you can do either/or of how much you prefer or not at all.
2 10-16 ounce bags of mini marshmallows
1 10 ounce jar maraschino cherries (chopped or whole – I use them however they are in the jar – including the juice)
2 large bags of sweetened or unsweetened shredded coconut depending on your taste.
12 ounces of raisins (more or less according to taste) I prefer more.
10-12 ounces dried cranberries (also really delicious).
Making it this way – is so much easier. I don’t drain the canned fruit because there are still some nutrients in the juice (I don’t use the packed in heavy syrup ones though). Using the juice means you don’t need more sour cream than this to get the moisture balance. I use more of the coconut than other recipes call for – but it is such a good source of fiber. You can always use a fresh coconut and use a food processor to shred the meat but that would take a lot more time. Using the flakes – helps soak up any excess liquid – and certainly increases the fiber content. I really enjoy the texture of more coconut. You can enjoy this recipe right away as well as have so much left over. It is really worth the time to add the fresh apples and mandarins. Sometimes I use a whole, fresh, pineapple instead of canned. You don’t have to put the coconut or raisins in there but it is amazing if you do.
This recipe makes a very full large bowl (the giant sized mixing bowl from Tupperware 32 cup/7.6 liter capacity).
Easier than what, Lori? Your recipe sounds like a ton of work compared to Jamie’s fast and simple recipe! Or were you just trying to trick us into believing it’s easier! Haha! Though it does sound good if you have a lot of time on your hands for all that cutting and coring and peeling. Lol!
@Lori, not to be rude but this is her recipe on her page. Not Lori’s recipes on her page. Why comment to give a completely different recipe. It seems a bit rude to me as if her recipe is not sufficient and it by far is and fantastic.
Do you drain the cans of fruit?
Debbie-
Yes, the ingredient list details that the fruit is to be drained.
-Jamie
thank you for the great recipe! planning to try this yummy recipe on weekend.
Thanks so much for stopping by – enjoy the ambrosia!
-Jamie
Turned out great except I forgot the vanilla yogurt after arriving to the family dinner I asked if I could use of some of my parents yogurt in their fridge. No vanilla but the Key Lime is great with it :)
Rachel-
The key lime sounds like a great addition. I’m glad you enjoyed the salad. Thanks for visiting.
-Jamie
i made this for my daughters baby shower Everyone loved it. I can eat it every day. Thank you for the fabulous recipe.
I love it too, Debbie! Thanks so much for stopping by! Have a great day!
-Jamie