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Creamy Ambrosia Fruit Salad

Creamy Ambrosia Fruit Salad

This sweet, creamy concoction transforms simple fruit into something truly spectacular, balancing sweetness with a light, fluffy texture that's impossible to resist. A refreshing, cloud-like mixture that has graced family gatherings for over four generations.
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Course: Dessert, Side Dish
Cuisine: American, Southern
Keyword: Ambrosia, Fruit Salad, Creamy Dessert, Holiday Dish, Marshmallow Salad
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 290kcal

Equipment

  • Large mixing bowl
  • Electric Mixer
  • Rubber Spatula
  • Colander
  • Serving Bowl

Ingredients

Creamy Base

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream or Greek yogurt for a lighter option
  • 8 oz Cool Whip thawed (optional for extra fluffiness)

Fruits and Add-ins

  • 2 cups mini marshmallows
  • 20 oz pineapple chunks canned, drained thoroughly
  • 15 oz mandarin oranges canned, drained thoroughly
  • 1 cup fresh strawberries hulled and quartered
  • 1 cup green grapes halved
  • 1 cup red grapes halved
  • 1 cup sweetened shredded coconut
  • 1/2 cup pecans or walnuts chopped (optional)
  • 2 tablespoons maraschino cherries drained and halved (for garnish)

Instructions

  • In a large mixing bowl, whip the heavy cream until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form (approximately 3-4 minutes with an electric mixer).
  • Gently fold the sour cream into the whipped cream using a rubber spatula. If using Cool Whip, fold this in as well. Use a gentle folding motion to maintain the airy texture.
  • Fold in the mini marshmallows, ensuring they're evenly distributed throughout the cream mixture.
  • Add the well-drained pineapple chunks, mandarin oranges, strawberries, and halved grapes to the cream mixture. Fold gently to combine.
  • Gently fold in the shredded coconut and optional chopped nuts until evenly distributed.
  • Transfer the mixture to a beautiful serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour—though 4 hours or overnight yields the best flavor development.
  • Just before serving, garnish with maraschino cherry halves and a light sprinkle of additional coconut if desired.

Notes

For best results, ensure all canned fruits are thoroughly drained—excess juice will make your ambrosia runny. Place canned fruit in a colander and let it drain for at least 15 minutes, or pat gently with paper towels.
This dish can be made up to 24 hours in advance, but is best when prepared 4-12 hours before serving.
For a lighter version, substitute Greek yogurt for sour cream, use unsweetened coconut, and skip the Cool Whip.
Store covered in the refrigerator for up to 3 days. Freezing is not recommended as it drastically changes the texture.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Sodium: 65mg | Fiber: 2g | Sugar: 28g
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