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Ambrosia Salad
My
best Ambrosia Salad recipe
is full of juicy fruit, fluffy marshmallows, and a creamy cool whip dressing. This
easy fruit salad
is an old-fashioned Southern favorite that's perfect for Easter, potlucks, or any occasion!
Prep Time
10
minutes
mins
Chill Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Servings:
8
servings
Author:
Christi
Recommended Equipment
Mixing Bowl
Ingredients
1x
2x
3x
8
ounces
cool whip
(thawed)
8
ounces
sour cream
1
(20 ounce) can
pineapple tidbits
(well drained)
1
(15 ounce) can
mandarin oranges
(well drained)
1
(10 ounce) jar
maraschino cherries
(well drained)
1
(10 ounce) bag
mini marshmallows
(fruit-flavored or white)
1
cup
sweetened coconut flakes
½
cup
chopped pecans
(optional)
Instructions
In a large
mixing bowl
, stir the cool whip and sour cream together until smooth.
Add the rest of the ingredients to the bowl. Gently fold them in using a rubber spatula or wooden spoon.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This will allow the flavors to blend together.
Serve chilled and enjoy!
Notes
Storage:
Place leftovers in an
airtight container
and store them in the refrigerator for up to 3 days.
Drain:
Make sure all canned fruit is well drained before using. Extra liquid will make the salad watery, less fluffy, and fall apart.
Don't overmix:
Be careful not to overmix the fruit salad, as this can cause the marshmallows to break down and become mushy.