Last Updated on June 30, 2021 by Kimberly Stroh

If you’ve never tried an Ambrosia Salad recipe, you’re missing out! It’s a classic recipe that’s been around for years and has several different variations. It’s a crowd-favorite and even the kids love it too. You can serve it as a dessert salad or as a colorful side dish (it’s awesome for a spring gathering like Easter). It’s one of my favorite springtime recipes alongside my Key Lime Pie Dip. 

I’m all about entertaining with easy go-to recipes that everyone can enjoy. While you can oftentimes find this recipe at the deli counter, you can save money and make it yourself. I’ve served it at BBQ’s and at our Easter brunch. I love all of the bright colors and the sweet flavors that blend together. 

While I like to get my daily dose of greens, a dessert salad is awesome too. You might even say that it’s my favorite type of salad, ha! This recipe was handed down to me, through my Grandmother, and I remember watching her make it as a kid. It’s a recipe that will never go out of style since everyone enjoys it.

You can customize the recipe however you want! Once you make the base, you can decide if you’d like to omit an “extra” ingredient. Some people opt out of maraschino cherries. If you have a nut allergy in your crowd, omit the pecans. If you prefer walnuts over pecans – go for it. You can put your own twist on the recipe. 

What’s In Ambrosia Salad?

Now that you know how to put your own twist on the recipe, let me tell you all of the yummy stuff that goes into it. Most of these ingredients you probably already have on hand:

• 1 container (8 oz) whipped topping, thawed
• ½ cup sour cream 
• 1 can (11 oz) mandarin oranges, drained well
• 1 can (20 oz) tidbits pineapple, drained well – or use crushed pineapple
• 1 jar (10 oz) maraschino cherries, drained, rinsed, cut in half 
• 1 cup sweetened coconut 
• 2 cups mini marshmallows, white or multi-colored
• 1 cup chopped nuts – walnuts or pecans

I love that the whipped topping adds another dimension of sweet and makes the salad fluffy. However, if you’re not a fan of sweet or want to make it less fluffy, just use extra sour cream. The sour cream adds a bit of tangy flavor and you can modify based upon how much you want that tang to come out. Greek yogurt could be another substitute if you’re out of sour cream.

Also – I am a BIG fan of using the colorful marshmallows. It gives it a lovely spring touch. That extra color makes it look extra delectable too.

The Southern Ambrosia Salad Version With Nuts

If you grew up with Ambrosia Salad recipe, you probably grew up in the old south. That’s how my recipe was passed down to me. Let me tell you a little something about living in the south… we love our pecans. Whether you pronounce it “PEE-can” or “puh-KAHN” they taste amazing in the salad.

The only time I leave them out is when we’ve got a guest with food allergies. They add a crunchy texture that adds to the depth of the dessert salad. I also think pecans are the best nut to use with sweet desserts, right? You can even go a step further and toast your nuts if you prefer that type of nut flavor. 

How To Make It Ahead Of Time & Can You Freeze?

If you’re making this ambrosia salad recipe for a big event, you want to make it at least an hour ahead of time. It’ll need to be in the refrigerator beforehand. You want all of the flavors to meld together and create a creamy dressing. Before you serve, add a few extra colorful marshmallows on top for decoration or cherries. 

Serving this salad for Easter dessert or brunch? Add a colorful PEEP bunny marshmallow on top! How fun would that be for the kiddos?

If you have any leftovers, you really can’t freeze it to eat later. Ambrosia salad can not be frozen. You can refrigerate it and eat the leftovers 5-7 days after making it.

How To Make This Ambrosia Salad Recipe

In a large bowl, fold together whipped topping and sour cream until smooth.

Fold in oranges, pineapples and cherries.

Fold in marshmallows, nuts and coconut until well blended.

Transfer to smaller bowl and cover with plastic wrap. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.