Ambrosia Salad Recipe
Make Ambrosia Salad Recipe: a creamy, fruity, and easy-to-share dessert that’s ready in minutes.
Ingredients
- 1 (8-ounce/226g) container frozen whipped topping, thawed
- ½ cup sour cream (120g)
- 1 (15-ounce/425g) can mandarin oranges, drained
- 1 (20-ounce/567g) can pineapple tidbits in juice, drained
- 1 (12-ounce/340g) jar maraschino cherries (drained, stemmed, and patted dry)
- 2 cups mini marshmallows (100g) (use fruity marshmallows for added color)
- ⅔ cup shredded sweetened coconut (66g)
Instructions
Step 1: Combine the creamy base
In a large mixing bowl, gently fold the thawed whipped topping together with the sour cream until the mixture is smooth, light, and fluffy. Use a flexible silicone spatula to lift and turn the cream, keeping airy peaks and avoiding overmixing — the texture should be pillowy and slightly glossy, with no streaks of sour cream visible.
Step 2: Fold in fruits, marshmallows, and coconut
Stir in the drained mandarin oranges, drained pineapple tidbits, stemmed and patted-dry maraschino cherries, pastel mini marshmallows, and shredded sweetened coconut until evenly distributed. Work gently so fruit segments remain intact and the marshmallows retain their pillowy shape; small flecks of red from cherries may lightly tint nearby marshmallows where they touch. The final in-bowl salad should read as fluffy and chunky, with bright orange, red, and soft pastel pops against the creamy white base.
Step 3: Chill to meld flavors
Transfer the bowl to the refrigerator and chill for at least one hour. Chilling rounds the flavors and firms the mixture slightly while keeping the salad airy — note that maraschino cherries can bleed a little over time, so if you prefer a pristine white base, reserve a few cherries to add just before serving. The salad can be made a day ahead; when chilled it holds its fluffy structure but becomes subtly denser.
Step 4: Garnish and serve in elegant cups
Spoon the chilled ambrosia into elegant crystal dessert cups, finishing each serving with a glossy maraschino cherry and a light dusting of shredded coconut. Present the cups on the painted white surface with a soft pink fabric napkin beneath them and a gleaming gold dessert spoon tucked beside each cup — the result should be an inviting, nostalgic, and delicately textured dessert ready to enjoy.
Notes
- Drain canned fruit thoroughly to prevent a watery salad.
- Pat maraschino cherries dry to reduce color bleeding.
- Fold gently to keep the whipped topping airy.
- Substitute Greek yogurt for sour cream for a tangier flavor.
- Add marshmallows and cherries just before serving for best presentation.