Name: Ambrosia Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup sour cream; 1 cup whipped topping; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 2 cups mini marshmallows; 1 cup sweetened shredded coconut; 1 can mandarin oranges, drained (about 11 ounces); 1 can pineapple tidbits, drained (about 20 ounces); 1/2 cup maraschino cherries, drained and halved; 1/2 cup chopped pecans or walnuts

Ambrosia Salad Recipe tastes like a creamy fruit cloud with little bursts of citrus, coconut, and marshmallow in every bite. It works perfectly for potlucks, holidays, and weeknight cravings, and you can pull it together in about 15 minutes plus a short chill. I grew up eating this at church picnics, and I still sneak a spoonful from the fridge at midnight like a kid.

Why Ambrosia Salad Recipe Is Worth It

This Ambrosia Salad Recipe uses simple pantry ingredients and turns them into a nostalgic, crowd-pleasing dessert salad. You stir everything in one bowl, so cleanup stays easy and stress free.

The flavor hits that sweet spot between creamy and fruity, with a little tang from sour cream or yogurt. It travels well, fits most holiday menus, and kids and adults both attack the bowl.

My whole family asks for this Ambrosia Salad Recipe at every gathering, and the bowl always comes back scraped clean. ★★★★★

Ingredients You Need

Here is everything you need for a classic Ambrosia Salad Recipe. I include a few brand notes and easy swaps so you can use what you already have.

Fruit and mix ins

1 can (20 ounces) pineapple tidbits in juice, drained well
1 can (15 ounces) mandarin oranges, drained gently
1 cup seedless grapes, halved (red or green both work)
1 cup mini marshmallows, plain or fruit flavored
1 cup sweetened shredded coconut
1/2 cup chopped maraschino cherries, drained and patted dry

You can use canned fruit in juice or light syrup. I prefer fruit packed in juice, since the salad already tastes sweet. Drain the fruit very well so the dressing stays thick and creamy.

Creamy dressing

1 cup sour cream (full fat tastes best)
1 cup whipped topping such as Cool Whip, thawed
2 tablespoons powdered sugar, to taste
1 teaspoon vanilla extract
Pinch of salt

You can swap Greek yogurt for part of the sour cream if you like more tang. You can also use homemade whipped cream instead of whipped topping, but the salad holds better with a stabilized topping. Adjust the powdered sugar to match your sweetness level.

Optional add ins

1/2 cup chopped pecans or walnuts
1/4 cup toasted coconut on top for garnish
Extra mini marshmallows for topping

Equipment list

Large mixing bowl
Medium bowl for the dressing
Rubber spatula or wooden spoon
Colander for draining fruit
Measuring cups and spoons
Plastic wrap or lid for chilling

Quick Tips & substitutions

Drain canned fruit very well so the salad does not turn soupy.
Pat cherries dry with paper towels to keep the dressing from turning pink.
Fold the dressing gently into the fruit so you keep some texture and do not crush the oranges.
Chill at least 1 hour so the flavors blend and the marshmallows soften slightly.
Swap half the sour cream with vanilla Greek yogurt for a lighter, tangier version.
Use sugar free whipped topping and sugar free marshmallows for a lower sugar option.
Skip nuts if you serve guests with nut allergies, or serve them on the side.
Use canned fruit cocktail in place of grapes and cherries if you want a pantry only version.

How to Make Ambrosia Salad Recipe

Step 1: Prep and drain the fruit

Open the cans of pineapple and mandarin oranges and pour them into a colander. Let them drain while you prep the other ingredients, and shake the colander a few times to remove extra liquid. Halve the grapes and chop the maraschino cherries, then pat the cherries dry with paper towels.

Add the pineapple, oranges, grapes, cherries, coconut, and mini marshmallows to a large mixing bowl. Toss them gently so they spread out evenly. Set the bowl aside while you mix the creamy dressing.

Step 2: Mix the creamy dressing

In a medium bowl, add sour cream, whipped topping, powdered sugar, vanilla, and a pinch of salt. Whisk until the mixture looks smooth and fluffy, with no streaks of sour cream. Taste a small spoonful and adjust the sweetness if you want more or less sugar.

If you use Greek yogurt for part of the sour cream, taste again and add a little extra vanilla or sugar if needed. Keep the dressing chilled if you need to pause before you mix everything together.

Step 3: Combine fruit and dressing

Pour the creamy mixture over the fruit and marshmallow mixture. Use a rubber spatula to fold the dressing in, turning the bowl as you go so every piece of fruit gets coated. Scrape the bottom of the bowl to catch any coconut or marshmallows that hide under the fruit.

If you use nuts, fold them in at this stage. Check the texture and add a small handful of extra marshmallows if you like a thicker, fluffier salad.

Step 4: Chill the Ambrosia Salad Recipe

Cover the bowl tightly with plastic wrap or a lid. Place the salad in the refrigerator for at least 1 hour, and up to 24 hours. The marshmallows soften, the flavors blend, and the dressing thickens as it chills.

Right before serving, give the Ambrosia Salad Recipe a gentle stir. Sprinkle extra toasted coconut, cherries, or nuts on top for a pretty finish.

Recipe Variations

Gluten free: Use gluten free marshmallows and check labels on whipped topping and sour cream.
Vegan: Use coconut yogurt or a dairy free yogurt, dairy free whipped topping, and vegan marshmallows.
Low carb: Use fresh berries and fresh pineapple in small amounts, sugar free whipped topping, and a low carb sweetener instead of powdered sugar, and skip marshmallows.
No coconut: Leave out shredded coconut and add extra marshmallows or chopped nuts.
Extra tropical: Add diced fresh mango, kiwi, or banana right before serving.
Crunchy version: Stir in toasted pecans, walnuts, or sliced almonds at the end so they stay crisp.

Ways to Serve

Spoon Ambrosia Salad Recipe into a big serving bowl for potlucks and holiday buffets.
Serve it in small dessert cups or parfait glasses with a cherry on top.
Pack it in small containers for lunchbox treats or picnic desserts.
Pair it with grilled chicken, turkey, or ham style alternatives as a sweet side dish.
Offer it on a brunch table next to fruit salad, muffins, and eggs.

Storage Success

Store leftover Ambrosia Salad Recipe in an airtight container in the refrigerator. It tastes best within 2 days, since the fruit starts to release more juice after that. Stir gently before serving leftovers, and add a few fresh marshmallows if the texture looks too soft. If the salad sits longer than 3 days, use your judgment and toss it if the fruit looks mushy or the smell seems off.