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A vibrant Ambrosia Salad is presented in a clear glass bowl, featuring colorful marshmallows, mandarin oranges, pineapple chunks, and coconut flakes.

Classic Creamy Ambrosia Salad

A delightful, creamy fruit salad featuring a medley of tropical fruits, fluffy marshmallows, and crunchy pecans, all coated in a sweet whipped topping. Perfect for holidays and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 1 can Pineapple chunks 20 oz, drained thoroughly
  • 2 cans Mandarin oranges 15 oz each, drained thoroughly
  • 1 can Fruit cocktail 15 oz, drained thoroughly (optional, for more variety)
  • 1 cup Red grapes halved
  • 2 cups Mini marshmallows
  • 1 cup Sweetened shredded coconut
  • 1/2 cup Chopped pecans lightly toasted for extra flavor, optional
For the Creamy Dressing
  • 1 cup Sour cream full-fat for richness
  • 8 oz Whipped topping 1 container, thawed (e.g., Cool Whip)
  • 1/4 cup Powdered sugar or to taste
  • 1 tsp Vanilla extract

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Rubber spatula or large spoon
  • Measuring Cups
  • Measuring Spoons
  • Can Opener
  • Colander

Method
 

Prepare the Fruit
  1. Carefully drain all canned fruits (pineapple chunks, mandarin oranges, fruit cocktail) using a colander. For best results, gently press out excess liquid and pat dry with paper towels to prevent a watery salad. Halve the red grapes.
Combine Salad Base
  1. In a large mixing bowl, gently combine the drained pineapple chunks, mandarin oranges, fruit cocktail (if using), halved red grapes, mini marshmallows, shredded coconut, and chopped pecans. Toss gently to distribute the ingredients evenly.
Make the Dressing
  1. In a separate medium bowl, whisk together the sour cream, thawed whipped topping, powdered sugar, and vanilla extract until the mixture is smooth and thoroughly combined. Ensure there are no lumps of powdered sugar.
Assemble and Chill
  1. Pour the creamy dressing over the fruit and marshmallow mixture in the large bowl. Using a rubber spatula or large spoon, gently fold the dressing into the fruit mixture until all components are evenly coated. Be careful not to crush the delicate fruits or marshmallows.
  2. Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours, or preferably 4 hours to allow the flavors to fully meld and the salad to chill thoroughly. Chilling overnight yields the best flavor.
Serve
  1. Before serving, give the salad a gentle stir. Garnish with a few extra chopped pecans or a sprinkle of shredded coconut if desired.

Notes

For an enhanced nutty flavor, spread the chopped pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning. Let them cool completely before adding to the salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.