If you’re on the fence about trying ambrosia salad for the first time, look no further than my recipe. A staple on Southern tables, this fruit salad is full of coconut, marshmallows, nuts and an assortment of canned fruit. Balanced with sour cream, my ambrosia is cool, not too sweet and a perfect light dessert to serve with your summer spread.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup sour cream
- One 8-ounce tub frozen whipped topping, thawed
- One 20-ounce can pineapple tidbits, drained
- One 15-ounce can mandarin oranges, drained
- One 10-ounce jar maraschino cherries, drained and a few reserved for garnish
- 1 1/2 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 1 cup grapes (red and green), halved
- 1/2 cup pecans, toasted and chopped
Instructions
- Fold the sour cream and whipped topping together in a large bowl. Add the pineapple, oranges, cherries, marshmallows, coconut, grapes and pecans. Continue to fold until everything is thoroughly mixed. Garnish with the reserved cherries and chill until cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 416 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 4 g |
| Sugar | 48 g |
| Protein | 4 g |
| Cholesterol | 39 mg |
| Sodium | 53 mg |
Reviews
Perfect! Love how she folded together the creams vs using a mixer. Much better texture. And not too sweet. July fourth hit
Made this for the Fourth of July. OMG, it was amazing.