I couldn’t decide whether to call my Ambrosia Salad a side or a dessert, and the bowl of mini marshmallows, whipped topping, coconut, and fruit sparked a lively family debate.
I never could decide if Ambrosia is a side dish or a dessert, and honestly I don’t care. This Classic Ambrosia Salad is exactly the kind of thing I grab when I want something playful and kinda wrong in the best way.
Whipped topping folded with miniature marshmallows gives it a pillowy texture that makes people come back for more, no shame. It’s equal parts showy at potlucks and strangely nostalgic, a little like those old Fluff Desserts your aunt used to make.
Try it once and you’ll see why Ambrosia Salad refuses to pick a side.
Ingredients
- Frozen whipped topping: gives light sweetness and creamy texture, mostly added sugar.
- Sour cream or Greek yogurt: adds tang and protein, can cut richness.
- Mandarin oranges: bright sweet-tart citrus, provide vitamin C and fiber.
- Crushed pineapple: juicy sweetness, enzymes help tenderize but mostly carbs, natural sugar.
- Mini marshmallows: pure sugary chew, add fun texture but little nutritional value.
- Shredded coconut: chewy tropical flavor, adds healthy fats and fiber when unsweetened.
- Pecans or walnuts: crunchy, offer protein and omega-3s, optional but nice contrast.
- Maraschino cherries: bright color and syrupy sweetness, mostly decorative and sugary.
- Vanilla extract: small add, deepens flavor and masks canned fruit flatness.
Ingredient Quantities
- 1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
- 1 cup sour cream or plain Greek yogurt, your call
- 1 (15 oz) can mandarin oranges, drained
- 1 (20 oz) can crushed pineapple, drained
- 1 1/2 to 2 cups miniature marshmallows
- 1 cup sweetened shredded coconut
- 1/2 to 1 cup chopped pecans or walnuts, optional
- 10 to 12 maraschino cherries, optional
- 1 tsp vanilla extract, optional
How to Make this
1. Thaw the 8 oz tub of frozen whipped topping in the fridge until soft, several hours or overnight.
2. Drain the mandarin oranges and crushed pineapple very well, pressing with paper towels or a sieve so the salad dont get watery; drain cherries and chop if using; roughly chop pecans or walnuts if using.
3. If you like toasted coconut or nuts, heat a small skillet over medium and toast the shredded coconut and nuts, stirring, until lightly golden; let cool.
4. In a large bowl combine the thawed whipped topping with 1 cup sour cream or plain Greek yogurt and 1 tsp vanilla extract if using; stir until smooth.
5. Gently fold in the drained mandarin oranges, drained crushed pineapple, 1 1/2 to 2 cups miniature marshmallows, 1 cup sweetened shredded coconut, and 1/2 to 1 cup chopped nuts and chopped cherries if using.
6. Taste and adjust: add a few more marshmallows or a handful more coconut or nuts if you want extra chew or crunch.
7. Cover the bowl and chill at least 1 hour so flavors meld and the marshmallows soften; overnight is even better if you can wait.
8. Before serving give a gentle stir; if it looks too loose drain a little more juice or fold in a bit more marshmallow or coconut to thicken.
9. Serve cold in a big bowl or individual cups and top with a few whole maraschino cherries or a sprinkle of toasted coconut for looks.
Equipment Needed
1. Large mixing bowl, big enough to fold everything without spilling — wait dont use that word, so: Large mixing bowl, big enough to fold everything without spilling, cause you dont want a mess
2. Rubber spatula or silicone spoon for gentle folding and scraping the bowl
3. Measuring cups and measuring spoons for the sour cream, vanilla and marshmallow amounts
4. Can opener for the mandarin oranges and crushed pineapple cans
5. Colander or fine mesh sieve plus paper towels to drain the fruit so the salad isnt watery
6. Small skillet and wooden spoon if you want to toast the coconut and nuts for extra flavor
7. Cutting board and a chef knife to chop cherries and nuts, roughly or fine as you like
8. Plastic wrap or a bowl lid and fridge space to chill the salad for at least an hour
9. Serving bowl or individual cups and a long spoon for scooping and garnishing
FAQ
Classic Ambrosia Salad Recipe Substitutions and Variations
- For the frozen whipped topping: use 1 cup heavy cream whipped with 1 tbsp powdered sugar until soft peaks form. It tastes fresher and lighter, just dont overwhip.
- For the sour cream or Greek yogurt: swap in 1 cup softened cream cheese beaten with 2 to 3 tbsp milk to loosen, gives a richer tangy base.
- For the canned mandarin oranges or crushed pineapple: use about 1 cup fresh mandarin segments or 1 cup chopped fresh pineapple, drained and patted dry for brighter flavor.
- For the miniature marshmallows: substitute 3/4 cup marshmallow creme, or skip them and add 1 cup chopped dried fruit like cranberries or apricots for chew and less cloying sweetness.
Pro Tips
1) Drain the fruit like your life depends on it. Press mandarins and pineapple in a sieve or between paper towels till mostly dry, otherwise the salad gets watery fast. Save a tablespoon or two of the juice just in case you need to loosen things up later.
2) Toast the coconut and nuts in a dry skillet till lightly golden, then let them cool completely. It makes the whole thing taste way more grown up and keeps the coconut from going soggy. Hold back a little toasted coconut and a couple nuts for topping so it still looks fresh.
3) Fold, dont stir. Use a rubber spatula and gently fold the whipped topping into the fruit and marshmallows so it stays airy, otherwise it’ll go flat. If it feels too loose the next day fold in more mini marshmallows or toasted coconut, if too thick add a splash of reserved juice or a tablespoon of yogurt.
4) Make-ahead and serving hacks: chill at least an hour but overnight is better, flavors meld and marshmallows soften. If you need to transport it, pack garnishes and cherries separately and add them right before serving so they dont bleed color or get mushy.
Classic Ambrosia Salad Recipe
I couldn't decide whether to call my Ambrosia Salad a side or a dessert, and the bowl of mini marshmallows, whipped topping, coconut, and fruit sparked a lively family debate.
8
servings
354
kcal
Equipment: 1. Large mixing bowl, big enough to fold everything without spilling — wait dont use that word, so: Large mixing bowl, big enough to fold everything without spilling, cause you dont want a mess
2. Rubber spatula or silicone spoon for gentle folding and scraping the bowl
3. Measuring cups and measuring spoons for the sour cream, vanilla and marshmallow amounts
4. Can opener for the mandarin oranges and crushed pineapple cans
5. Colander or fine mesh sieve plus paper towels to drain the fruit so the salad isnt watery
6. Small skillet and wooden spoon if you want to toast the coconut and nuts for extra flavor
7. Cutting board and a chef knife to chop cherries and nuts, roughly or fine as you like
8. Plastic wrap or a bowl lid and fridge space to chill the salad for at least an hour
9. Serving bowl or individual cups and a long spoon for scooping and garnishing
Ingredients
-
1 (8 oz) tub frozen whipped topping, thawed (like Cool Whip)
-
1 cup sour cream or plain Greek yogurt, your call
-
1 (15 oz) can mandarin oranges, drained
-
1 (20 oz) can crushed pineapple, drained
-
1 1/2 to 2 cups miniature marshmallows
-
1 cup sweetened shredded coconut
-
1/2 to 1 cup chopped pecans or walnuts, optional
-
10 to 12 maraschino cherries, optional
-
1 tsp vanilla extract, optional
Directions
- Thaw the 8 oz tub of frozen whipped topping in the fridge until soft, several hours or overnight.
- Drain the mandarin oranges and crushed pineapple very well, pressing with paper towels or a sieve so the salad dont get watery; drain cherries and chop if using; roughly chop pecans or walnuts if using.
- If you like toasted coconut or nuts, heat a small skillet over medium and toast the shredded coconut and nuts, stirring, until lightly golden; let cool.
- In a large bowl combine the thawed whipped topping with 1 cup sour cream or plain Greek yogurt and 1 tsp vanilla extract if using; stir until smooth.
- Gently fold in the drained mandarin oranges, drained crushed pineapple, 1 1/2 to 2 cups miniature marshmallows, 1 cup sweetened shredded coconut, and 1/2 to 1 cup chopped nuts and chopped cherries if using.
- Taste and adjust: add a few more marshmallows or a handful more coconut or nuts if you want extra chew or crunch.
- Cover the bowl and chill at least 1 hour so flavors meld and the marshmallows soften; overnight is even better if you can wait.
- Before serving give a gentle stir; if it looks too loose drain a little more juice or fold in a bit more marshmallow or coconut to thicken.
- Serve cold in a big bowl or individual cups and top with a few whole maraschino cherries or a sprinkle of toasted coconut for looks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 163g
- Total number of serves: 8
- Calories: 354kcal
- Fat: 22.3g
- Saturated Fat: 10.9g
- Trans Fat: 0.2g
- Polyunsaturated: 8g
- Monounsaturated: 10g
- Cholesterol: 12.5mg
- Sodium: 125mg
- Potassium: 62mg
- Carbohydrates: 38.8g
- Fiber: 2.8g
- Sugar: 34.5g
- Protein: 3.8g
- Vitamin A: 200IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 0.8mg
