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Vibrant ambrosia salad recipe in an ornate glass bowl, featuring creamy whipped base, pineapple, mandarin oranges, cherries, marshmallows, and toasted coconut on a dark stone background.

Classic Ambrosia Salad

This creamy, dreamy ambrosia salad is a nostalgic fruit dessert made with whipped topping, canned pineapple, mandarin oranges, marshmallows, cherries, and coconut. A retro favorite perfect for gatherings, holidays, or any sweet occasion.
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Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz whipped topping, thawed (e.g., Cool Whip)
  • ½ cup sour cream
  • 1 can (20 oz) pineapple chunks, drained
  • 1 can (11 oz) mandarin oranges, drained
  • 1 cup mini marshmallows
  • 1 cup sweetened shredded coconut
  • ¼ cup maraschino cherries, halved (plus extra for garnish)

Equipment

  • Large mixing bowl
  • Rubber spatula or large spoon
  • Measuring Cups and Spoons
  • Airtight container

Method
 

  1. Open canned pineapple and mandarin oranges. Drain thoroughly in a colander for 10–15 minutes. Press gently to remove excess liquid. Halve cherries and blot with paper towel.
  2. In a large bowl, combine thawed whipped topping and sour cream. Gently fold together until smooth and fluffy.
  3. Add drained pineapple, mandarin oranges, marshmallows, shredded coconut, and halved cherries to the cream mixture.
  4. Gently fold all ingredients until evenly combined. Avoid overmixing to maintain fluffiness.
  5. Cover bowl with plastic wrap or transfer to airtight container. Refrigerate at least 2 hours, ideally overnight, for best flavor and texture.
  6. Before serving, stir gently. Garnish with extra cherries or toasted coconut if desired.

Notes

Toast the shredded coconut for a nuttier flavor. Swap sour cream for Greek yogurt or cream cheese. Fresh fruit like grapes, bananas, or berries can be added. Drain canned fruits very well to prevent a watery salad.