Description
A creamy, fruity, and fluffy ambrosia salad loaded with citrus, coconut, and mini marshmallows for a nostalgic dessert or side dish.
Ingredients
Scale
For the Crust:
- For the fruit base:
- 2 cups mandarin orange segments, drained
- 1 cup pineapple chunks, drained
- 1 cup maraschino cherries, drained and halved
- For the creamy mixture:
- 1 cup sour cream
- 1/2 cup whipped topping (like Cool Whip)
- 1/4 cup granulated sugar
- For add-ins:
- 1 cup mini marshmallows
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped pecans (optional)
Instructions
1. Prepare the Crust:
- 1. In a large mixing bowl, gently combine mandarin oranges, pineapple chunks, and maraschino cherries.
- 2. In a separate bowl, whisk together sour cream, whipped topping, and sugar until smooth.
- 3. Pour the creamy mixture over the fruit and fold gently until evenly coated.
- 4. Add mini marshmallows, shredded coconut, and pecans (if using). Fold again to distribute.
- 5. Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
- 6. Stir gently before serving. Garnish with extra coconut or marshmallows if desired.
Notes
For a lighter version, substitute Greek yogurt for sour cream. Omit nuts for allergies. Best served within 24 hours as marshmallows may soften over time.