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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 haven’t had this since I was a kid!! Thank you I made This and my kids love It. I am so happy I found this recipe thank you again
I’m so happy you enjoyed the ambrosia salad, Brittni! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
I remember this as a kid. I’ll be making it this Christmas. Will I serve it as a side dish or part of the dessert? Or both lol
I hope you enjoy, Dianne! Thanks for stopping by and commenting. Happy baking!
Jamie
My momma always made this kinda salad but used…
1Can mixed fruit
1Can of pineapple tidbits
1Can of oranges
All drained
1C of colored mini marshmallows
1Jar of cherries drained
1C of sour cream
Half a cup of cool whip
1C of shredded coconut
Half a cup of chopped walnuts
1Tsp of cinnamon
Half a tsp of nutmeg
Half a tsp allspice
Mix all together and walla
Sounds delicious! Thanks so much for taking the time to comment. Happy baking!
-Jamie
@Sherri, I too make my ambrosia salad the same as your momma except I leave out the can of mixed fruit.Though I do add a chopped green apple & halved red grape to mine…..So delicious.Its neat to see all the different varieties of ambrosia salad there are.
I use fresh bing cherries, non-fat Greek yogurt, and sometimes no nuts for my ambrosia salad. Maraschino cherries make me feel sick for some reason. Non-fat Greek yogurt makes it taste good enough for me to eat. Sometimes I’m not in the mood for nuts. But I’ll definitely keep this recipe to help guide me for making ambrosia salad. Thank you for publishing this recipe.
Thank you for stopping by! Happy baking!
-Jamie
“Some could argue that this “salad” is really more of a dessert.” It’s both salad and dessert.
As a chef, I started my career working garde manger (cold food) station. Salad always seems to be marginalized and reduced as a plate of lettuce in most people’s minds Lol. In reality it’s the the most versatile dish in any kitchen.
Would it be good to make with fresh oranges too?
For sure!
How many people does this recipe serve?
The recipe serves 8. Thanks so much for stopping by.
some said they use vanilla pudding. How do you add. Do you mix and make pudding first or just add to whipped topping?
I made it with sour cream instead of yogurt. Then added 1 pint of raspberries to it cut up. Adds a nice punch of tart to it. Super delicious.
@Michelle, I am highly allergic to yogurt so I use sour cream also, it comes out really nice.
@Michelle, that sounds delicious with the raspberries!!! Gonna have to try that!!!
I haven’t tried your version. It does look good. I do different spin offs of the 5 cup salad. Each salad is different according to what I have on hand. I’ve added sliced banana, green grapes,or red grapes. I mix my combinations into drained fruit cocktail, pineapple tidbits and mandarin oranges with the tri- colored marshmellows.
I think I want to try adding the apples and maybe a pudding or yougurt instead of sour cream. Thanx for the ideas. FYI…the sour cream is sweetened from the coconut and marshmellow. They both have a powdery feel to them.
Using a different pudding or yogurt will change the flavor of the salad. Sounds yum-0 I think the french vanilla since its my favorite then banana cream. Happy stirring all.