Whipped topping, vanilla yogurt, mandarin oranges, pineapple, cherries, and mini marshmallows come together in this creamy Ambrosia Salad!
I have a confession. I didn’t grow up eating Ambrosia Salad. My mom was more of a “slice up some watermelon” kind of gal. But then one summer—at one of those family BBQs where every cousin seems to multiply—someone (probably Aunt Cheryl) showed up with this dreamy-looking bowl of what I now call retro magic. I took one bite… and I got it. THIS was dessert dressed as a side dish. Sweet, creamy, and dotted with fruit and those colorful mini marshmallows that make you feel like a kid again. I’ve been hooked ever since.
Fast forward to today, and now it’s my go-to potluck dish. I’m not saying people expect me to bring it… but if I don’t, I get side-eye.
Why You’ll Love This Ambrosia Salad Recipe?
- No fancy ingredients. If you’ve got a pantry, a fridge, and a grocery store nearby, you’re set.
- It’s chilled, fluffy goodness. Perfect for hot days or when you just need a cool bite of nostalgia.
- Kid-friendly and grown-up approved. Even the “I-don’t-eat-salad” folks dive into this.
- Five minutes of work. Seriously. You could probably mix this with one hand while sipping iced tea with the other. (Not that I’ve tested that. Yet.)
Ingredient Notes:
You don’t need a degree in culinary arts for this one. Here’s what’s happening in the bowl:
- Whipped Topping (8 oz): You know the one. I leave mine in the fridge overnight to thaw so I’m not wrestling with an ice block.
- Vanilla Yogurt (½ cup): Adds a smooth, tangy vibe. Greek yogurt works if you want it thicker, but I usually go classic.
- Shredded Sweetened Coconut (1 cup): Optional… but it adds something. You can skip it if you’ve got coconut haters in the house (no judgment).
- Mandarin Oranges (1 can): Drain them! Or you’ll have Ambrosia Soup. Not ideal.
- Pineapple Tidbits (1 can): Crushed pineapple works too. I like the tidbits because texture makes me happy.
- Maraschino Cherries (1 cup): Bright, sweet, and honestly, the reason I get excited about this salad.
- Chopped Pecans (½ cup, optional): Adds a nice crunch. If I’m feeling fancy (or if I remember), they go in.
- Mini Fruit-Flavored Marshmallows (1½ cups): You could use plain ones, but why? The colors are half the fun!
How To Make Ambrosia Salad?
This part’s easy. Honestly, it’s more assembly than cooking.
Step 1: Make it creamy.
Grab your biggest bowl (trust me on this—no one wants whipped topping on the ceiling). Mix the thawed whipped topping with the vanilla yogurt until it’s smooth and fluffy. This is your base. Like, the cloud where all the fruity bits are gonna land.
Step 2: Fruit frenzy.
Gently (I said gently, not mash it to pulp!) fold in the shredded coconut, mandarin oranges, pineapple tidbits, maraschino cherries, and pecans if you’re using them. I kinda hold my breath during this part because I don’t want to squish the fruit. Anyone else?
Step 3: Marshmallow magic.
Want To Save This Recipe?
Add those happy little marshmallows. They’re like sprinkles, but soft. Give everything a light toss.
Step 4: Chill time.
Pop it in the fridge for at least an hour. Overnight? Even better. The flavors get cozy and mingle. Like a party… but in your fridge.
Storage Options:
Got leftovers? You lucky duck! Store your Ambrosia Salad in an airtight container and refrigerate. It’s best within 3 days. After that, it gets a little too soft for my liking. (I mean, I’ll still eat it… but fair warning.)
Variations and Substitutions:
Feel like playing around? Go for it.
- Swap the yogurt: Sour cream instead of yogurt gives it an old-school twist. Tangier but still creamy.
- Change the fruit: Grapes? Bananas? Apple chunks? Yes, yes, and yes. Just drain or pat them dry first!
- Skip the nuts: Allergies or just not a fan? Leave ‘em out. Totally fine.
- Try plain marshmallows: If you can’t find the rainbow kind (or prefer a cleaner color palette), plain minis totally work.
What to Serve with Ambrosia Salad?
Honestly, it’s good on its own. But if you’re building a menu:
- BBQ chicken or pulled pork: Sweet + savory? Match made in heaven.
- Brunch spread: Quiches, muffins, and this salad. You’re welcome.
- Holiday dinners: Ham and turkey suddenly have a new best friend.
- Late-night snack: Been there. No regrets.
Frequently Asked Questions:
Can I make this a day ahead?
You sure can! I think it tastes even better the next day after the flavors have had their little mingle session in the fridge.
Do I have to add coconut?
Nope. I love the texture it brings, but I’ve made it without, and no one ran screaming.
Can you freeze it?
Short answer: I wouldn’t. It doesn’t thaw well and ends up a watery mess. But if you do try it and it works, tell me your secrets!
So… what’s your spin on Ambrosia Salad? Team marshmallows or nah? Do you sneak extra cherries when nobody’s looking (because same)? I’d love to hear your thoughts—or better yet, your family’s version of this classic! Drop a comment below. Can’t wait to chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ambrosia Salad
Ingredients
- 8 oz frozen whipped topping thawed
- 1/2 c vanilla yogurt
- 1 c shredded sweetened coconut
- 1 11- oz can mandarin oranges drained
- 1 8- oz can pineapple tidbits or crushed pineapple drained
- 1 c maraschino cherries drained
- 1/2 c chopped pecans optional
- 1 1/2 c mini fruit-flavored marshmallows
Instructions
- In a bowl combine the defrosted whipped topping and vanilla yogurt until they are thoroughly mixed together.
- Next gently add the coconut, mandarin oranges (after draining them), pineapple, cherries and if desired chopped pecans.
- Then carefully fold in the fruit-flavored marshmallows.
- Finally refrigerate the salad for some time before serving to let all the flavors blend together nicely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
