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.
Servings 24 servings
Equipment
- large mixing bowl
- electric mixer
- spatula
- large serving bowl
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
Instructions
- In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth.
- Add the sugar and beat until well combined.
- Add the whipped topping and beat on low speed just until combined.
- Using a spatula, gently stir in the drained mandarin oranges, drained pineapple, shredded coconut, and mini marshmallows.
- Transfer to a large serving bowl and top with the drained, halved maraschino cherries and optional walnuts.
- 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.
