Here’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 – You can use plain Greek yogurt if you want to cut down on the sweetness a bit.
- Cool Whip topping – Thawed.
- Canned pineapple tidbits – Drained well so your mixture doesn’t get soggy.
- Canned mandarin oranges – Drained. You can save a few for a garnish.
- Maraschino cherries – Drained; save a few with stems for garnish.
- Green seedless grapes – Cut them in half if they’re large.
- Miniature fruit-flavored marshmallows – You can also use regular mini marshmallows.
- Sweetened shredded coconut – Toast it for a bit more flavor and texture.
- Toasted chopped pecans – Reserve some for garnish.
How To Make Ambrosia Salad
- 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.
Step-By-Step Process
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.
Recommended
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.