Ambrosia Salad Recipe

5 from 26 reviews

This colorful and tasty classic Ambrosia Salad is a mixture of whipped cream, sour cream, fruit, marshmallows, nuts and coconut.  It is always a huge hit at parties and one of the first sides to go.


  • ¾ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ cup sour cream
  • 1 ½ cups mini marshmallows
  • 1 cup sweetened coconut shreds
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 cup fresh or canned pineapple (cut in small bites)
  • ½ cup maraschino cherries drained, stems removed
  • ¾ cup toasted chopped pecans


  1. Chill the bowl and beaters in the freezer for about 15-20 minutes. Combine the whipping cream and powdered sugar in the chilled bowl.  Beat on medium high speed until medium to stiff peaks form.
  2. Add the sour cream, mini marshmallows, coconut, mandarin oranges, pineapple, maraschino cherries, and pecans.
  3. Using a spatula gently fold the ingredients together.  For best results chill for 1 hour prior to serving.


  • I like the taste of real whipped cream in this dish but in a pinch Cool Whip works as a good substitute.
  • For even more color for a special occasion use rainbow mini marshmallows in place of the white mini marshmallows.
  • You can substitute 1 cup of canned pineapple tidbits for the fresh pineapple.
  • For added flavor toast the pecans.  Toast them whole in a single layer on a baking sheet at 350 degrees for 7-8 minutes or until fragrant.  As soon as you remove them from the oven transfer to a bowl to stop the cooking process.
  • Store in an airtight container in the refrigerator for up to 3 days.  It does not freeze well.

Keywords: marshmallow fruit salad, how to make ambrosia salad, ambrosia fruit salad recipe

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