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Ambrosia Salad

A no-cook, creamy fruit salad that combines marshmallows and sweet fruit for a perfect potluck dish.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Fruit Ingredients
  • 1 can Pineapple tidbits, drained well (20 ounces) Ensure pineapple is well-drained to avoid excess liquid.
  • 2 cans Mandarin oranges, drained well (11 ounces each) Drain well to maintain texture.
  • 1.5 cups Grapes, halved Halve for easier eating.
  • 0.5 cups Maraschino cherries, drained Drain to prevent excess liquid.
Salad Base
  • 2 cups Whipped topping One 8-ounce container.
  • 1 cup Sour cream
  • 2 cups Miniature marshmallows
Additional Ingredients
  • 1 cup Sweetened shredded coconut Toasted coconut is optional for extra flavor.
  • 0.5 cups Pecans, chopped Can substitute with sunflower seeds for a nut-free option.

Method
 

Preparation
  1. Drain all canned fruit thoroughly to avoid excess liquid.
  2. Halve the grapes on a cutting board and set aside the prepped fruit in separate bowls.
Create Creamy Base
  1. In a large mixing bowl, combine whipped topping and sour cream. Swirl together until smooth.
Mix Ingredients
  1. Fold in miniature marshmallows, drained pineapple, drained mandarin oranges, halved grapes, and maraschino cherries.
Finish the Salad
  1. Add shredded coconut and chopped pecans, then gently fold them through the mixture.
  2. Garnish with leftover mandarin orange segments and maraschino cherries on top.
Chill
  1. For optimal flavor, cover and refrigerate for at least an hour before serving.
  2. Stir gently before serving if mixture has settled.

Notes

Ensure all fruit is well-drained to prevent a watery salad. Serve in a clear bowl for best presentation. This salad improves if made a day in advance.