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Ambrosia fruit salad with mandarin oranges, pineapple chunks, cherries, coconut, and marshmallows in a creamy dressing.
Hannah Cooking

Creamy Ambrosia Fruit Salad

A creamy, nostalgic ambrosia fruit salad made with pineapple, mandarin oranges, coconut, and marshmallows. A retro crowd-pleaser perfect for holidays, potlucks, and family gatherings.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, southern
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 20 oz Pineapple chunks Drained very well
  • 22 oz Mandarin oranges (Two 11-oz cans) drained
  • 2 cups Sweetened coconut flakes Toasted preferred
  • 2 cups Mini marshmallows White or pastel
  • 1 cup Maraschino cherries Drained & halved
  • 1 cup Pecans or walnuts Optional, chopped
For the Creamy Coating
  • 1 cup Sour cream Full-fat for best texture
  • 1 cup Cool Whip Or any whipped topping
  • 2 tablespoon Powdered sugar Optional for extra sweetness
  • 1 teaspoon Vanilla extract Adds depth

Equipment

  • 1 Large mixing bowl For combining the salad
  • 1 Colander To drain canned fruit fully
  • 1 Rubber spatula For gentle folding
  • 1 Baking Sheet For toasting coconut
  • 1 Serving bowl Preferably clear for presentation
  • 1 Plastic wrap For chilling the salad

Method
 

  1. Drain pineapple and oranges completely; pat dry.
  2. Lightly toast coconut at 325°F for 5–7 minutes.
  3. Whisk sour cream, Cool Whip, sugar, and vanilla.
  4. Add fruit, coconut, cherries, and nuts to bowl.
  5. Fold creamy mixture into fruit without crushing.
  6. Cover and chill 2+ hours before serving.
    Ambrosia fruit salad with mandarin oranges, pineapple chunks, cherries, coconut, and marshmallows in a creamy dressing.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used