Description
Ambrosia Salad is a delightful and refreshing dessert that combines the sweetness of fruits with the creaminess of whipped topping and sour cream. This classic American dish is perfect for potlucks, family gatherings, or as a light and satisfying treat any time of the year.
Ingredients
Units
Scale
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup sour cream (120g)
- 1 (15-ounce) can mandarin oranges, drained
- 1 (20-ounce) can pineapple tidbits in juice, drained
- 1 (12-ounce) jar maraschino cherries, drained, stemmed, and patted dry
- 2 cups mini marshmallows (use fruity marshmallows for added color)
- 2/3 cup shredded sweetened coconut
Instructions
- Prepare the creamy base
In a large bowl, gently fold together the thawed whipped topping and sour cream until well combined. This creates a smooth and creamy base for your Ambrosia Salad. - Add fruits and other ingredients
Carefully stir in the drained mandarin oranges, pineapple tidbits, maraschino cherries, mini marshmallows, and shredded coconut. Fold these ingredients in gently to avoid crushing the fruits and maintain the salad’s fluffy texture. - Chill and set
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until ready to serve. This chilling time allows the flavors to meld and the salad to set properly. - Serve and garnish
When ready to serve, give the salad a gentle stir. If desired, garnish with additional maraschino cherries and a sprinkle of shredded coconut for an extra festive touch.
Notes
- Ensure all canned fruits are well-drained to prevent a watery salad.
- For best results, make the salad a day in advance to allow flavors to fully develop.
- Use colorful, fruity marshmallows for a more vibrant appearance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 220kcal
- Sugar: 30g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
