Ambrosia Salad

This ambrosia salad with cream cheese comes from my mother’s side of the family, adapted from an old church recipe book that was handed down through the years. It combines mandarin oranges, pineapple, coconut, and mini marshmallows in a creamy mixture of cream cheese and whipped topping, with maraschino cherries on top.

I especially enjoy making it for summer holiday picnics, where I serve it as dessert, or as a sweet side dish for Easter. It’s easy to prepare ahead of time and leave in the refrigerator overnight so the flavors have time to blend.

Tips for Making Ambrosia Salad

Start with softened cream cheese. Beat it until smooth before adding the sugar and whipped topping.

Drain the fruit thoroughly. Extra juice can thin the creamy mixture.

Stir in the fruit gently. Use a spatula to help keep the mandarin orange segments intact.

Plan ahead for chilling. Allow at least four hours, or refrigerate overnight, for the flavors to blend.

Ambrosia Salad

Creamy ambrosia salad made with cream cheese, whipped topping, mandarin oranges, pineapple, coconut, and mini marshmallows, topped with maraschino cherries and optional walnuts. Make it ahead and chill before serving.

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Prep Time 20 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 24 servings

Course: Dessert, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces cream cheese at room temperature
• 16 ounces whipped topping
• 1/3 cup sugar
• 2 cans mandarin oranges 15 ounces each, drained
• 2 cans pineapple, crushed or tidbits 20 ounces each, drained
• 2 cups mini marshmallows
• 2 cups shredded coconut
• 1 jar maraschino cherries 10 ounces, drained and halved, for garnish
• Walnuts optional, for garnish

Equipment

• large mixing bowl
• electric mixer
• spatula
• large serving bowl

Method

 

1. In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth.
2. Add the sugar and beat until well combined.
3. Add the whipped topping and beat on low speed just until combined.
4. Using a spatula, gently stir in the drained mandarin oranges, drained pineapple, shredded coconut, and mini marshmallows.
5. Transfer to a large serving bowl and top with the drained, halved maraschino cherries and optional walnuts.
6. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend. Serve chilled.

Notes

Fruit: Drain the mandarin oranges and pineapple thoroughly so excess liquid doesn’t thin the cream cheese mixture.

Make ahead: Refrigerate for at least 4 hours or overnight before serving to allow the flavors to blend.

Estimated yield: Approximately 24 half-cup servings. Actual yield will vary depending on how thoroughly the fruit is drained and the finished volume.