Ambrosia Salad
Add Preferred SourceHere’s a blast from the past that never goes out of style: Ambrosia Salad. Sweet, creamy, chunky, and loaded with fun flavors, my version tones down on the sweetness a wee bit and jazzes up the recipe with grapes and more. The perfect potluck or family gathering dessert, Ambrosia Salad is always a hit!
Who doesn’t love Ambrosia Salad? I don’t know why it’s called a salad, but other than some fruit there’s nothing vaguely salad about this dessert recipe. Loaded with fun flavors and plenty of interesting bits, this is a terrific dish that everyone gobbles up.
This recipe is ideal for gatherings because it’s easy to prepare, can be made ahead of time, and looks as good as it tastes. Ambrosia Salad is sure to delight your guests and leave them asking for seconds!
Ingredients
- Greek vanilla yogurt – Our family’s original recipe called for sour cream, but I prefer Greek yogurt. That’s about the only change I’ve made to this recipe.
- Cool Whip topping – Thawed; don’t overmix or it can deflate.
- Canned pineapple tidbits – I like tidbits over crushed for better texture.
- Canned mandarin oranges – Pith removed if possible to avoid bitterness.
- Maraschino cherries – Drained; halved if large for even distribution.
- Green seedless grapes – Use firm grapes; softer grapes can break down and make the salad watery.
- Miniature fruit-flavored marshmallows – Try to find the multicolored fruity marshmallows. You can use the plain ones if that’s all you can find.
- Sweetened shredded coconut – Lightly toast for extra flavor if desired.
- Toasted chopped pecans -Walnuts are a safe alternative.
How To Make Ambrosia Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by adding the Greek vanilla yogurt and Cool Whip to a large mixing bowl. Whisk them together until the mixture is smooth, fluffy, and fully combined, creating a light and creamy base for the salad.
Gently fold in the pineapple tidbits, mandarin oranges, maraschino cherries, and green grapes. Take care to mix slowly so the fruit keeps its shape and doesn’t release too much juice.
Next, stir in the miniature marshmallows, shredded coconut, and toasted chopped pecans. Mix just until everything is evenly coated in the creamy dressing.
Cover the bowl tightly with plastic wrap and refrigerate for 1 to 2 hours. This chilling time allows the flavors to meld together and helps the salad firm up slightly.
Just before serving, give the salad a gentle stir. Garnish with extra toasted pecans or coconut, and top with maraschino cherries with stems for a classic, festive finish.
Chef Jenn’s Tips
- Use thick Greek yogurt for a creamier texture.
- Drain all canned fruit thoroughly to avoid extra liquid making the salad watery.
- Toast the coconut and pecans for enhanced flavor.
- Fruit-flavored marshmallows add extra color and fun, but plain marshmallows work just as well.
- Chill the salad for the full 2 hours for the best texture and flavor.
Make It A Meal
Ambrosia Salad pairs beautifully with savory main dishes like Pulled Pork Sandwiches or Copycat Alice Springs Chicken. Its sweetness balances the smoky and tangy flavors of BBQ or roasted meats, making it a great addition to your dinner spread.
Storage Tips
Store Ambrosia Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the dressing may settle. Freezing is not recommended, as it may affect the texture of the fruit and marshmallows.
Ambrosia Salad
Ingredients
- ½ cup Greek vanilla yogurt
- 1 cup Cool Whip topping thawed
- 8 ounces canned pineapple tidbits drained
- 11 ounces canned mandarin oranges drained
- 1 cup maraschino cherries drained; save a few with stems for garnish
- 1 ½ cups green seedless grapes
- 1 ½ cups miniature fruit-flavored marshmallows
- ½ cup sweetened shredded coconut
- ¼ cup toasted chopped pecans reserve some for garnish
- toasted sweetened shredded coconut optional
Instructions
- Whisk together the Greek vanilla yogurt and Cool Whip until smooth and creamy in a large mixing bowl.
- Gently fold in the pineapple tidbits, mandarin oranges, maraschino cherries, and green grapes. Be careful not to mash the fruit.
- Stir in the miniature marshmallows, shredded coconut, and toasted chopped pecans. Mix until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for 1–2 hours to let the flavors blend and the salad firm up.
- Just before serving, sprinkle with additional toasted pecans or coconut if desired. Top with maraschino cherries with stems for a festive look.
Notes
Chef Jenn’s Tips
- Use thick Greek yogurt for a creamier texture.
- Drain all canned fruit thoroughly to avoid extra liquid making the salad watery.
- Toast the coconut and pecans for enhanced flavor.
- Fruit-flavored marshmallows add extra color and fun, but plain marshmallows work just as well.
- Chill the salad for the full 2 hours for the best texture and flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
