Every holiday dinner now includes my grandma’s ambrosia salad—a combination of canned fruit, pudding mix, and pudding.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
Ingredients
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 (15 ounce) cans fruit cocktail, drained
- 2 (11 ounce) cans mandarin oranges, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 tablespoons sweetened flaked coconut, or more to taste (Optional)
Instructions
- Mix undrained pineapple and pudding mix together in a bowl until smooth, about 2 minutes. Fold in fruit cocktail and oranges, then fold in whipped topping. Sprinkle coconut over top. Cover and refrigerate until chilled, at least 30 minutes.
Reviews
Awesome! Super tasty.
It was great! I added coconut flakes and next time I will not do that. The coconut flakes throw off the whole dish. You will be eating it and then get a coconut flake and it just doesn’t fit well with the dish. Other than that I had no problems with it!
Absolutely yummy, easy to put together. Left out the coconut but added fresh strawberries and mini marshmallows just before serving. To die for.
Delicious! This was a huge hit at our church supper.
I did add half of a small bag of “fruit” marshmallows that I had hanging out in the pantry that I needed to use or lose. I made no other changes. The kids RAVED about it and my husband ate about half of this bowl on his own. Great “pantry” dessert.