This post may contain affiliate links. Please read our privacy policy.
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.
You may also like
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!
Thank you for the ambrosia recipe. I have made it before, but couldn’t find the recipe.
Hello Jamie,
I haven’t made Ambrosia Salad in decades! Please let me explain why: my husband won’t eat pineapple (in any form) or any kind of nuts (he’s not allergic-just doesn’t like their taste) and I cannot eat any form of yogurt (due to the enzymes affecting a gastro-intestinal problem). Unless we entertain I rarely make, cook or bake any dishes my OG doesn’t like/won’t eat because it’s just too much for me to eat even reducing recipes by half. But seeing your recipe reminded me of just how much I love and miss eating Ambrosia. Your Nana’s recipe sounds perfectly delicious – except for the yogurt. Would you kindly recommend a substitute, possibly sour cream, as a yogurt substitute? I’m thinking of making your Ambrosia salad as a dessert treat – just for myself, or a dish to bring to a potluck meal.
Thank you, in advance, for your answering my question. Hope you have a great day!
Barb
You can definitely sub in sour cream! Let me know your thoughts after you make it!
-Jamie
My daughter and I made this. It was delicious
I am so happy to hear you enjoy this recipe! Thanks so much for stopping by and leaving your feedback!
-Jamie
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.
I am so happy to hear you enjoy this recipe! Thanks so much for stopping by and leaving your feedback!
-Jamie
Making this for the first time with Vanilla yogurt, for bosses day. I crushed Walnuts to be added as an alternative to pecans, and leaving out the cherries to be added as a topping when serving. Should turn out pretty good for tomorrow.
Thank you for posting
I remember…my mom and nana made this without yogurt but with sour cream and cool whip n with white min.marshmellows but I might try the colored ones…thank you very much
I hope you enjoy! Thanks for stopping by and commenting. Happy baking!
Jamie
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!
So glad you enjoyed, Debbie! Thanks for sharing your feedback! Happy baking –
Jamie
Taking this to Church for potluck! It’s always the right time for Ambrosia Salad
Hope everyone enjoys! Happy baking!
Jamie
Absolutely love this dish. Make it for family dinners when kids come over. Thank you!!
I’m so glad you love it, Kari! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
my dad had this as a dessert as a kid
Thanks for stopping by and commenting, William! Happy baking –
Jamie