My classic ambrosia salad recipe is a deliciously creamy fruit salad made with whipped topping, mini marshmallows, and juicy canned fruits, making it well-deserving of its name. (In Greek mythology, “ambrosia” meant “food of the gods.”)
After testing multiple batches, I found the right balance of sweetness and the ideal ratio of Cool Whip to chunky fruit, coconut, nuts, and marshmallow. My version is light, fluffy, and perfectly old-fashioned. This retro dessert salad-meets-side dish is a proven crowd-pleaser. I can almost guarantee everyone will come back for seconds!
A reader, Emmie, says: “I made this for a family reunion. It was a huge hit. I omitted the coconut and added chopped pecans instead. It was awesome. Will definitely make it again.” ★★★★★
Table of Contents
- Key Ingredients & Substitutions For Easy Ambrosia Salad
- Whipped Cream vs Whipped Topping: Which is Better?
- How To Customize Ambrosia Fruit Salad
- Make Ahead For The Best Flavor
- How Do I Keep The Salad From Being Watery?
- Pro Tips For The Best Ambrosia
- How To Make Ambrosia Salad
- How To Store
- More No-Bake Dessert Recipes To Try
Key Ingredients & Substitutions For Easy Ambrosia Salad
These are the main ingredients you need to make the best ambrosia salad recipe. You can find the full list of ingredients and measurements in the recipe card below.
Canned pineapple tidbits — I love the convenience (and bonus juice!) of canned fruit, especially pineapple, because it saves so much time cutting it. That being said, you’re more than welcome to use fresh pineapple. Check out my post for the best way to cut a pineapple.
Orange segments — canned mandarin oranges are my favorite option. They’re wonderfully sweet, perfectly sized, and won’t water down the dressing as much as fresh orange supremes.
Maraschino cherries — bright red maraschino cherries are a classic addition for the full retro feel, but don’t feel limited. You can also use pitted fresh cherries, blueberries, or halved grapes instead.
Sour cream — a bit of tanginess is essential for keeping ambrosia salad from becoming cloyingly sweet. Sour cream is the perfect thing to cut through the sweetness of the fruit and whipped topping while maintaining a delightfully creamy consistency. For a lighter, tangier version, use full-fat plain Greek yogurt instead.
Sweetened coconut flakes — you’re welcome to toss them in as-is for convenience, but I like to toast half of the coconut flakes for added textural interest. (Here are 3 easy ways to toast coconut.)
Whipped Cream vs Whipped Topping: Which is Better?
Both options work beautifully in this simple recipe, but there are some things to keep in mind. Cool Whip creates an ultra-stable, fluffy base that holds up for hours. It’s perfect if you’re bringing this to a potluck or want to make it ahead. It stays smooth, doesn’t deflate, and keeps the salad light and cloud-like without separation. (It’s also the secret behind another retro favorite, strawberry pretzel salad!)
Homemade whipped cream made with heavy whipping cream and sugar adds a richer, milkier flavor and a more luxurious texture. It blends wonderfully with the fruit and marshmallows, but it will deflate much more quickly. If you don’t mind mixing the salad closer to serving time, it’s an excellent upgrade.
How To Customize Ambrosia Fruit Salad
This vintage dessert recipe comes in many variations, depending on the region it’s made in or the family making it. Here are some easy ways to tweak this classic recipe to suit your preference:
- Nostalgic Ambrosia Salad: Miss the way grandma used to make this marshmallow fruit salad? Try swapping the pineapple for a can of classic fruit cocktail for a fun mix of old-school flavors in every bite.
- Tropical Ambrosia Salad: Mix things up by replacing the oranges and cherries with fresh mango, kiwi, or papaya for a sunny, island-inspired ambrosia.
- Fresh fruits only: Replace all of the canned and jarred fruits in the recipe with fresh. Diced apples, sliced bananas, grapes, blueberries, raspberries, or chopped strawberries all make a bright, juicy ambrosia.
- Add nuts: Chopped toasted pecans, toasted walnuts, shelled pistachios, or macadamia nuts all add great texture and balance the sweetness.
- Pudding remix: Stir a packet of flavored instant pudding mix into the Cool Whip and sour cream for a fun flavor twist. Pistachio, chocolate, banana cream, or French vanilla are all delicious options. (P.S. This little trick is the secret behind the iconic Watergate salad!)
Make Ahead For The Best Flavor
Ambrosia salad tastes best after it’s had at least an hour to chill, but a few hours of resting time makes it even better. If you’re prepping more than 4 hours ahead, just wait to stir in the marshmallows until close to serving so they stay soft and fluffy.
How Do I Keep The Salad From Being Watery?
The key is to drain the fruit really well. Too much liquid (i.e., any extra juice) will thin out the creamy base, so take your time with this step. If the fruit still seems a bit wet after straining through a mesh strainer, gently pat it dry with paper towels before mixing everything together.
Pro Tips For The Best Ambrosia
Fold the fruits in gently. Instead of stirring vigorously, use a soft folding motion, scooping from the bottom of the bowl and turning the mixture over itself. This keeps the whipped topping airy and prevents the fruit from breaking apart or getting mushy.
Chill it in the serving dish. The marshmallows in the salad will start to soften as the salad sits, so if you transfer it later, you risk mashing the marshmallows. The salad will be prettier and fluffier if you don’t disturb it again after it’s been chilled with the marshmallows.
How To Make Ambrosia Salad
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this easy ambrosia salad recipe. You can find the full set of instructions in the recipe card below.
1. Drain the maraschino cherries, pull off the stems, and slice them in half.
2. In a large bowl, gently fold the thawed whipped topping and sour cream together until smooth and fluffy.
3. Mix in the mandarin oranges and pineapple tidbits, stirring gently so you don’t break apart the orange segments.
4. Add the cherries and mini marshmallows to the bowl.
5. Sprinkle in the shredded sweetened coconut.
6. Gently fold everything together until the fruit and marshmallows are evenly coated. Chill for at least 1 hour before serving. Add extra cherries and a little coconut on top for garnish if you’d like to dress it up.
Ambrosia Salad Recipe
Equipment
- Large bowl
Ingredients
- 1 (8-ounce/226g) container frozen whipped topping, thawed
- ½ cup sour cream (120g)
- 1 (15-ounce/425g) can mandarin oranges, drained
- 1 (20-ounce/567g) can pineapple tidbits in juice, drained
- 1 (12-ounce/340g) jar maraschino cherries drained, stemmed, and patted dry
- 2 cups mini marshmallows (100g) (use fruity marshmallows for added color)
- ⅔ cup shredded sweetened coconut (66g)
Instructions
- In a large bowl, fold together the whipped topping and sour cream. Stir in the oranges, pineapple, cherries, marshmallows, and coconut.
- Refrigerate for at least 1 hour or until ready to serve. Salad can be made a day in advance (cherries may bleed some).
- Garnish with additional cherries and coconut, if desired.
Notes
- How to serve: Ambrosia is great as a side dish or dessert on its own! It also works very well as a topping for slices of classic pound cake, sour cream pound cake, or angel food cake.
- Do I have to chill the ambrosia? You can serve it right away if you wish, but chilling it allows the creamy component of the salad to absorb flavor from the fruits. It will also set up a bit thicker when all of the ingredients are nice and cold.
Nutrition
How To Store
Store leftover ambrosia salad in an airtight container in the refrigerator for up to 3 days. If it has separated, give it a gentle stir before serving. (Some separation is normal over time.) This salad does not freeze well, so enjoy it fresh from the fridge!
More No-Bake Dessert Recipes To Try
If you love this ambrosia recipe, be sure to try one of my other easy and delicious no bake desserts!
This super-easy no-bake cheesecake has the same richness and creamy texture as a classic baked cheesecake, but takes less than half of the time to make.
My no-bake cookies are such a nostalgic treat. Boil together sugar and cocoa, then mix in oats and peanut butter, and scoop— it’s that easy!
A tray of these peanut butter bars is just what you need when a sweet craving strikes. They stir together easily with graham cracker crumbs and creamy peanut butter and are topped with a thin layer of melted chocolate. Delicious!
Another classic, my no-bake millionaire pie, stirs together with just a handful of store-bought ingredients. You can make a homemade crumb crust for it, or just pick one up at the grocery store while you are shopping.
Creamy, minty, and chocolate, my grasshopper pie is equally great for summer potlucks and holiday dessert tables. The crispy Oreo crust pairs perfectly with the creamy mint filling.
If you’ve tried this ambrosia salad recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
EMMIE HAYES says
I made this for a family reunion. It was a huge hit. I omitted the coconut and added chopped pecans instead. It was awesome. Will definitely make it again
Veronica says
Super easy and taste great! Thank you!
Mel says
This brings back so many memories! My Nana always used canned Fruit Cup lightly drained with the extra cherries in hers. That way there is more fruit choices in the mix (like grapes!).
Love your recipes!
Adriana says
I got this recipe one week ago and have already made it twice, everyone has seconds, and i’ve now been ordered to make it at least once a week! So good, thanks for the recipe!
Martha castellon says
So excited to have made this….everyone loved it !