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To make a classic, creamy ambrosia salad, you need to gently mix drained canned fruits, mini marshmallows, and coconut flakes into a fluffy dressing made from whipped topping and sour cream or Greek yogurt.

Cooking time: 10 minutes
Yield: 10 servings
  • 8 ounces whipped cream (thawed)
  • 1⁄2 cup greek yogurt (or sour cream)
  • 15 ounces mandarin oranges (drained)
  • 20 ounces pineapple (tidbits or chunks)
  • 1 cup maraschino cherries (drained)
  • 1 1⁄2 cups mini marshmallows
  • 1 cup coconut (sweetened and shredded)
  1. Drain the mandarin oranges and pineapple thoroughly in a colander, and press gently with a paper towel to remove excess liquid.[1, 2]
  2. In a large mixing bowl, stir together the thawed whipped topping and sour cream until smooth and fully combined.
  3. Add the drained mandarin oranges, pineapple, maraschino cherries, mini marshmallows, shredded coconut, and chopped pecans to the bowl.
  4. Use a rubber spatula to gently fold all the ingredients into the creamy dressing until evenly coated, taking care not to crush the fruit.
  5. Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving to let the flavors blend.