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This classic Ambrosia Salad is one of those nostalgic, no fuss recipes that brings everyone back to the table. It’s creamy, fruity, and filled with just the right amount of sweetness and crunch. Perfect for holidays, potlucks, or anytime you need a colorful side dish that disappears fast.
“This classic ambrosia salad recipe is always one of the first dishes to disappear at parties! It’s a true crowd pleaser every single time.”
-Becky
Ambrosia salad adds a fun pop of color to the table and fits in just as easily at a summer picnic as it does on the holiday table. Whether you’re making it for Easter brunch, Thanksgiving dinner, or just a Tuesday night treat, it’s always the kind of dish that gets second scoops.
If you love easy throwback recipes like this, you might also enjoy Strawberry Pretzel Salad, Old fashioned Butter Cake, this creamy Chocolate Poke Cake. Or try these classic family friendly drinks like this Shirley Temple or Roy Rogers.
Table of Contents
Ingredients You Will Need
- whipped topping, thawed: Cool whip adds a light and fluffy base that brings everything together.
- mandarin oranges, drained: Adds a bright citrusy bite.
- pineapple tidbits, drained: Sweet and tangy with tropical flavor.
- maraschino cherries, drained: Gives a pop of color and fun flavor.
- sour cream: Balances the sweetness with a creamy tang.
- mini marshmallows: Soft, sweet, and chewy in every bite.
- shredded coconut: Adds texture and extra flavor.
A full list of ingredients is included in the recipe card below.
Variations
- Swap sour cream with Greek vanilla yogurt: For a lighter, protein added option.
- Make it nutty: Add crushed nuts like pecans or walnuts for a little crunch.
- Mix in fresh grapes or diced apples: To add more texture and freshness.
How to Make Classic Ambrosia Salad
- Pat the maraschino cherries dry with paper towels to remove any extra juice so the salad doesn’t turn pink. Then, slice them in half (or quarters).
- In a large bowl, combine whipped cream and sour cream. Stir until it’s smooth and well blended.
- Gently fold in mandarin oranges, pineapple, and cherries until they are evenly coated in the cream mixture.
- Add marshmallows and coconut, folding gently until everything is mixed together. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to let the flavors come together.
Optional: While this is a classic recipe, when it comes to fruit salad, the options are really endless. You can use canned fruit like fruit cocktail, or add your own favorites of fresh fruit like strawberries, or blueberries. Make it tropical with mango and then use fresh pineapple chunks instead of tidbits.
Expert Tips
- Drain and dry your fruit well: Too much moisture can make the salad watery.
- Let it chill before serving: The flavors meld and the texture improves after a couple of hours in the fridge.
- Fold ingredients gently: To keep the fruit intact and the whipped topping fluffy.
- Use plain whipped topping: Skip flavored or sweetened versions to balance the fruit’s natural taste.
Ambrosia Salad FAQs
Store it in an airtight container in the refrigerator for up to 3–4 days. Stir before serving if it separates.
Yes! It’s actually better after it chills for a few hours or overnight. Add marshmallows closer to serving for best texture.
You can! Just make sure everything is peeled, chopped, and well drained to avoid extra liquid.
This salad is perfect for Thanksgiving with a Holiday Spiral Ham, Roasted Turkey, barbecue, or as a light dessert at a potluck or picnic.
Bananas can be a tasty addition! They add extra creaminess and natural sweetness that blends well with the whipped topping. Just be aware that bananas brown quickly, and may become mushy in the salad leftovers. If you’re making the salad ahead of time, it’s a good idea to skip the bananas or serve them on the side to keep everything looking fresh.
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Ambrosia Salad
Equipment
- Mixing Bowl
- Cutting Board
- Plastic Wrap
Ingredients
- 8 ounces whipped topping, thawed
- 15 ounces mandarin oranges, drained
- 20 ounces pineapple tidbits, drained
- 10 ounces maraschino cherries, drained, sliced in half
- 1/2 cup sour cream
- 1 1/2 cups mini marshmallows
- 1 cup shredded coconut
Instructions
- Pat the maraschino cherries dry with paper towels to remove any extra juice so the salad doesn't turn pink. Then, slice them in half (or quarters).
- In a large bowl, combine whipped cream and sour cream. Stir until smooth and well blended.
- Gently fold in mandarin oranges, pineapple, and cherries until evenly coated.
- Add marshmallows and coconut, folding gently until everything is mixed together. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to let the flavors come together.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad brings back so many family memories! I love making it all year long!