5 from 2 votes
Ambrosia Salad
Prep Time
15 mins
Total Time
15 mins

You can substitute an 8 ounce tub of whipped topping, but it only takes a few minutes to whip the cream and I think it tastes much better.  

Course: Side Dish
Cuisine: American
Servings: 14 (4 ounce) serving
Author: Betsy Edwards
  • 1 (15 ounce) can mandarin oranges
  • 1 (20 ounce) can pineapple tidbits pineapple tidbits (2 cups)
  • 1 (6 ounce) jar maraschino cherries drained, pat dry, halved
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
  • 1 1/3 cups light sour cream
  • 1 cup green grapes - halved (7ounces)
  • 1 cup coconut flaked, sweetened
  • ½ cup pecans chopped
  • 10 ounces mini marshmallows
  1. Place the pineapple and mandarin oranges in a strainer and allow them to drain for 15 minutes.
  2. Meanwhile, drain the cherries, rinse, cut in half and set aside to drain.
  3. In a medium bowl, whip the cream with the vanilla and sugar until light and fluffy. Gently fold in half of the sour cream. Once incorporated, gently fold in the remaining sour cream. Add the Mandarin oranges, pineapple, maraschino cherries, and grapes. Gently stir to mix in. 

  4. Reserve 1/4 cup of the flaked coconut for serving.  Gently stir in the remaining coconut, pecans and marshmallows.  Chill for 1 hour prior to serving.

  5. Prior to serving, sprinkle reserved coconut over the top.

Make- Ahead Note:
  1. Ambrosia salad looks best served the day it's made.  The taste is not impacted if it's made up to a day ahead and served, but it won't look as good.  The whipped cream will deflate.