Sweet & Creamy Ambrosia Salad

Sweet, creamy, and full of nostalgia this Classic Ambrosia Salad is the retro dessert that always finds a spot on the holiday table. With juicy fruit, fluffy marshmallows and shredded coconut it’s a simple treat that has delighted families for generations. Perfect for potlucks, cookouts, or festive gatherings, this timeless recipe is super easy and everyone loves it!

When I was a kid it wasn’t a holiday without my Grandma’s ambrosia salad on the table. It was always something I looked forward to! So now that the holiday dinners are hosted at my house I like to carry on the tradition with her ambrosia salad recipe, served in her big salad bowl. It’s not only delicious because of the nostalgia, but because of the blend of fruity flavors and creamy dressing. It is the perfect addition to any gathering, or to whip up and enjoy any night of the week!

And I get if you’re confused that this classic american “salad” doesn’t resemble a salad at all! It would be much more accurate to call it a creamy fruit salad, dessert salad or dessert fluff. Whatever you call it it is a classic side dish or dessert that everyone loves!

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Here’s What You’ll Need For This Ambrosia Salad Recipe

These are the ingredients for this easy ambrosia salad for exact measurements check out the printable recipe card below.

Whipped Topping– This is the base for the fluffy dressing of this salad. Make sure it is thawed before you start assembling the ambrosia. If you aren’t a fan of Cool Whip you can swap it out for stabilized whipped cream – this is my recipe and it will work well.

Sour Cream– This adds a little tang to the salad and makes it a nice and creamy texture. I like to use full fat sour cream so that it is nice and thick. You can also use full fat plain Greek yogurt instead of sour cream. Or for a little extra flavor you can use vanilla Greek yogurt!

Mandarin Oranges– You’ll need canned mandarin oranges. You can use the kind in juice or the kind in heavy syrup. If your oranges are in syrup it will make the final product sweeter.

Canned Pineapple – You can choose your favorite type of canned pineapple for this fruit salad. I personally prefer pineapple tidbits, but you can use larger pineapple chunks or for smaller pieces you can use crushed pineapple.

Maraschino Cherries – Maraschino cherries are a classic component of ambrosia fruit salad. I like to cut mine in half or quarters so they are the perfect bite size. You can also use fresh cherries if you prefer but they’ll need to have the pits removed and be cut in half.

Shredded Coconut – Sweetened shredded coconut adds great texture and flavor to this dish. You can use unsweetened coconut but your salad will be much less sweet.

Mini Marshmallows – You wouldn’t have classic ambrosia salad recipe without mini marshmallows! They add sweetness and texture that makes this what it is!

Here’s to Make Classic Ambrosia Salad-

First cut the maraschino cherries into halves or quarters. Pat them dry with paper towels to remove any excess juice (you can skip this step but your ambrosia will likely be pink) 

Next place the whipped topping in a large mixing bowl. Fold in the sour cream until it is well mixed. 

Now add in the mandarin oranges, pineapple, and cut cherries, stir gently until everything is evenly coated. 

Add in the marshmallows and coconut, fold until they are evenly distributed throughout the salad.

Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving. 

Serve chilled.

FAQ, Tips & Variations

Here are some tips and answers to questions to help you make this simple recipe!

Add chopped nuts– This ambrosia recipe doesn’t include nuts but some do. You can add chopped pecans or walnuts if you want to add some texture and flavor to yours!

Can I use fresh Fruit? Yes you can! I’ve always used canned fruit but if you prefer to use fresh pineapple, fresh mandarins or cherries you absolutely can. It changes the texture of the final dish a little but is still as delicious.

Can I make it ahead of time? Absolutely! This keeps well in an airtight container in the fridge for about 3 days.

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