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Creamy Ambrosia Salad

Creamy Ambrosia Salad

Creamy Ambrosia Salad is a fluffy no cook fruit salad made with pineapple, mandarin oranges, fruit cocktail, cherries, vanilla yogurt, Cool Whip, marshmallows, coconut, and pecans. It comes together in 15 mins and makes a sweet chilled side or easy dessert for holidays, cookouts, and potlucks.

Ingredients

Scale
  • 20 oz pineapple chunks, drained and patted dry
  • 15 oz mandarin oranges, drained and patted dry
  • 15 oz fruit cocktail, drained and patted dry
  • 10 oz maraschino cherries, drained and patted dry
  • 6 oz full fat vanilla yogurt
  • 1 cup mini marshmallows
  • ½ cup sweetened coconut flakes
  • 8 oz Cool Whip, thawed
  • ⅓ cup chopped pecans, optional

Instructions

  1. Drain the fruit: Drain the pineapple, mandarin oranges, fruit cocktail, and maraschino cherries very well. Pat them dry with paper towels so the salad stays creamy instead of watery.
  2. Save a little topping: Set aside a few mandarin oranges, cherries, coconut flakes, and pecans if you want to decorate the top before serving.
  3. Mix the creamy base: Add the vanilla yogurt, mini marshmallows, sweetened coconut flakes, Cool Whip, and pecans to a large bowl. Gently fold until the mixture looks light and evenly combined.
  4. Fold in the fruit: Add the drained fruit and fold gently with a spatula. Stop once the fruit is coated so the oranges do not break apart.
  5. Serve chilled: Spoon the ambrosia salad into a serving bowl and add the reserved toppings. Serve right away or cover and refrigerate until ready to serve.

Notes

Patting the fruit dry is the most important step because extra juice will thin out the creamy dressing.
For a tangier version, swap the vanilla yogurt with sour cream and add a small splash of vanilla.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended because the fruit and creamy topping can turn watery after thawing.

Keywords: Ambrosia Salad