Creamy Ambrosia Salad with Mini Marshmallows and Fresh Fruit Recipe
Ambrosia Salad is a classic, refreshing fruit salad that combines whipped topping, sour cream, marshmallows, tropical fruits, coconut, cherries, and toasted pecans. It’s a creamy, sweet side dish perfect for potlucks, holiday gatherings, or light desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Base
- 1 1/2 cups Cool Whip
- 1/2 cup sour cream
Fruits and Mix-ins
- 3 cups mini marshmallows
- 1 (15-ounce) can mandarin oranges, drained
- 1 cup chopped fresh pineapple
- 1 cup shredded coconut
- 3/4 cup halved maraschino cherries (stems removed), drained
- 3/4 cup toasted pecans
Instructions
- Mix the Cream Base: In a large bowl, combine the Cool Whip and sour cream thoroughly until smooth and well blended, forming a creamy dressing for the salad.
- Add the Fruits and Mix-ins: Gently fold in the mini marshmallows, drained mandarin oranges, chopped fresh pineapple, shredded coconut, halved maraschino cherries, and toasted pecans to the creamy base. Stir carefully to combine all ingredients evenly without breaking the fruit or marshmallows.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the ambrosia salad for at least 1 hour and up to overnight. This allows flavors to meld and the salad to chill for a refreshing taste when served.
Notes
- For best texture, use fresh pineapple instead of canned.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
- The salad can be prepared a day ahead to enhance flavor fusion.
- Substitute Greek yogurt for sour cream for a tangier, protein-rich option.
- Ensure all canned fruits are well drained to avoid a watery salad.
Keywords: Ambrosia Salad, fruit salad, creamy fruit salad, potluck recipe, holiday salad, marshmallow salad, no cook dessert
