Ambrosia Salad Recipe
This easy, no-bake Ambrosia Salad Recipe gives you a cool, creamy fruit salad filled with juicy pineapple, mandarin oranges, coconut, and mini marshmallows—perfect for holidays, potlucks, and any time you want a little retro sweetness.
Ambrosia salad is one of those classic American desserts that feels like it came straight from a church potluck in the 1960s, in the best way. It’s a creamy fruit salad, often called a marshmallow fruit salad or coconut fruit salad, that’s sweet, fluffy, and almost impossible to stop “just tasting.”
My version keeps the soul of a vintage ambrosia recipe—whipped cream, fruit, coconut, and marshmallows—but with a few small tweaks for better texture and a more balanced sweetness. I bring this to Easter, Thanksgiving, Christmas, and plenty of summer cookouts. It’s a true holiday ambrosia dessert and also an easy ambrosia salad you can throw together on a weeknight when you want something fun.
I’m a 50‑year‑old mom who’s made this more times than I can count, from church basements to backyard barbecues. Over the years I’ve tested different fruits, yogurts, and creams, so you’ll get not just a southern ambrosia salad that tastes like home—but one that’s reliable, make-ahead friendly, and simple enough for a beginner.
Why You’ll Love This Ambrosia Salad Recipe
- No baking at all – This is a completely no-bake ambrosia dessert salad; the fridge does all the work.
- Quick prep – About 15 minutes of mixing and chopping, then chill and serve.
- Potluck hero – This potluck dessert salad travels well and serves a crowd.
- Kid and adult favorite – It’s sweet and fun like a treat, but still full of fruit.
- Classic flavor, updated texture – Tastes like old-school classic ambrosia salad, but not heavy or gloopy.
- Flexible ingredients – Use canned fruit or fresh; swap in Greek yogurt or whipped topping—plenty of room to personalize.
- Perfect year-round – Bright and tropical in summer, nostalgic and creamy for winter holidays.
- Make-ahead friendly – You can mix it a few hours ahead, so there’s one less dish to stress over.
Ingredients for Classic Ambrosia Salad
Here’s everything you need for this creamy, whipped cream fruit salad. This makes a generous bowl—great for gatherings.
-
1 cup cold heavy whipping cream
(You can use an 8 oz tub of whipped topping instead if you’d like a sweeter, shortcut version.) -
3 tablespoons powdered sugar
(Helps stabilize the whipped cream and adds a gentle sweetness.) -
1 teaspoon pure vanilla extract
(Adds that soft, ice-cream-like flavor.) -
1 cup sour cream
(Use full-fat for the best creamy tang; you can swap with whole milk Greek yogurt for a slightly lighter version.) -
1 can (20 oz) pineapple tidbits, drained very well
(You can use crushed pineapple, but tidbits hold their shape better and keep the salad from getting too wet.) -
1 can (15 oz) mandarin oranges, drained very well
(This gives you that classic pineapple mandarin salad vibe—pat them dry on a paper towel if they’re very juicy.) -
1 cup seedless green or red grapes, halved
(Fresh grapes add a nice snap and help balance all the soft textures.) -
1 ½ cups mini marshmallows
(White mini marshmallows are traditional; colored ones work if you like a more playful look.) -
1 cup sweetened shredded coconut
(For a true ambrosia salad with coconut; toast half of it if you want deeper flavor.) -
½ cup chopped pecans or walnuts (optional but lovely)
(Gives a faint crunch; skip for nut-free or use toasted almonds instead.) -
½ cup maraschino cherries, drained and halved, plus extra for garnish
(Blot them dry with paper towels to keep the salad from turning pink.) -
Pinch of salt
(It sounds odd in a dessert, but it sharpens the flavors and cuts the sweetness just a touch.)
You know what? If you’re pulling this together from your pantry, don’t stress. This ambrosia salad recipe is very forgiving—if you’re short on one fruit, add a little more of another.
Directions: How to Make Ambrosia Salad
-
Chill your mixing bowl and beaters
Place a metal or glass mixing bowl and your mixer beaters in the fridge or freezer for 10–15 minutes. Cold tools help your heavy cream whip up faster and thicker. -
Whip the cream
Pour the cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until it starts to thicken, then sprinkle in the powdered sugar and vanilla. Continue beating until you have soft to medium peaks—creamy and billowy, but not stiff or grainy. -
Fold in the sour cream
Add the sour cream to the whipped cream. Gently fold it in with a spatula until the mixture is smooth and uniform. This makes your base for the creamy fruit salad. Taste a little; if you like it sweeter, you can add 1–2 more tablespoons of powdered sugar. -
Prep and drain the fruit
While the cream chills in the fridge for a few minutes, drain the pineapple and mandarin oranges very well. Press them lightly with paper towels to blot excess juice. Halve the grapes, chop your nuts, and pat the maraschino cherries dry. The drier your fruit, the fluffier your Ambrosia Salad will stay. -
Combine the fruits in a large bowl
In a big mixing bowl, add pineapple tidbits, mandarin oranges, grapes, cherries, mini marshmallows, shredded coconut, and nuts (if using). Sprinkle in a pinch of salt. Gently toss so everything is evenly mixed, but try not to break up the oranges. -
Add the creamy mixture
Spoon the whipped cream–sour cream mixture over the fruit. Using a large spatula, fold the cream through the fruit mixture from the bottom up, turning the bowl as you go. Keep folding until all the fruit is coated and you don’t see any big streaks of cream. -
Chill for the best texture
Cover the bowl tightly with plastic wrap or a lid. Chill for at least 2 hours, and up to 8 hours, before serving. This resting time lets the flavors mingle and softens the marshmallows so the whole marshmallow fruit salad becomes fluffy and spoonable. -
Garnish and serve
Before serving, give the ambrosia dessert salad a gentle stir. Transfer to a serving bowl if you like, then garnish with a sprinkle of coconut, a few extra cherries, and maybe some chopped nuts. Serve cold with a big spoon and plenty of little bowls—this one disappears fast.
Servings & Timing
- Yield: About 8–10 servings as a dessert or 12 smaller portions for a potluck side
- Prep Time: 15–20 minutes
- Chill Time: At least 2 hours (4 hours is even better)
- Total Time: About 2 hours 20 minutes, most of it hands-off chilling
This makes such a lovely, easy ambrosia salad for holidays: you can prep it after lunch, tuck it in the fridge, and it’s ready by dinner.
Variations: Fun Twists on Ambrosia Salad
- Yogurt Ambrosia Salad: Swap the sour cream with vanilla Greek yogurt for a lighter, slightly tangier take.
- No-Nut Southern Ambrosia: Leave out the nuts and add an extra ½ cup of mini marshmallows for a softer, more kid-friendly classic ambrosia salad.
- Tropical Ambrosia: Replace the grapes with sliced bananas and add ½ cup diced mango for a beachy, coconut fruit salad vibe (add bananas right before serving).
- Cherry-Lovers Version: Stir in extra maraschino cherries and a spoonful of the juice for a pretty pink ambrosia dessert salad.
- All-Canned Vintage Ambrosia Recipe: Skip fresh grapes and use only canned fruit (pineapple, mandarin oranges, and fruit cocktail) for a true retro feel.
- Cool Whip Shortcut: Use an 8 oz tub of whipped topping and skip whipping your own cream for the fastest easy ambrosia salad.
Storage & Make-Ahead Tips
Ambrosia salad is actually one of the better “make-ahead” desserts, as long as you keep a few things in mind.
-
Refrigerator:
Store the salad covered tightly in the fridge for up to 3 days. It tastes best within the first 24–36 hours, when the marshmallows are soft but not completely melted into the cream. -
Freezer:
I don’t recommend freezing this ambrosia salad with marshmallows. The texture of the cream and fruit suffers; it can separate and get icy. -
Refreshing leftovers:
If the salad releases a little liquid after a day, just give it a gentle stir. You can fold in a spoonful of extra whipped topping or a bit more sour cream to bring back the fluffy texture. -
Make-ahead plan:
For the best texture, you can mix everything the morning you plan to serve it, or up to the night before. If you’re making it more than 12 hours ahead, wait to add the nuts and a portion of the marshmallows until a few hours before serving so they stay a bit firmer.
Notes from My Kitchen
- Drain, drain, drain: The number one secret I’ve learned after years of making ambrosia salad with coconut and canned fruit: drain the fruit very well. Extra juice will make your salad soupy.
- Balance the sweetness: Traditional southern ambrosia salad can be very sweet. Using real whipped cream plus sour cream—or Greek yogurt—keeps the sugar from feeling heavy. If you’re used to the old Cool Whip-only version, taste as you go and adjust the sugar.
- Texture matters: I like both pineapple tidbits and grapes for small bursts of juiciness. If you only use very soft fruit, the whole bowl can feel a bit mushy. Aim for at least one fruit that adds some bite.
- Chill time is non-negotiable: I know it’s tempting to eat it right away (and you certainly can sneak a spoonful), but the flavor and texture are so much better after a couple of hours in the fridge.
- Serving style: For parties, I sometimes spoon this classic ambrosia salad into individual cups or small mason jars. It looks pretty on a dessert table and makes portioning easy.
- Little seasonal tweaks: At Christmas, I’ll sometimes stir in a handful of pomegranate arils for a jeweled look. In summer, I pair it with grilled chicken and call it a “side,” and nobody complains.
If you enjoy retro recipes, this one fits right along with old-fashioned jello salads and church cookbook desserts, but feels just a bit fresher.
Ambrosia Salad Recipe FAQs
Can I make ambrosia salad the day before?
Yes. This ambrosia salad recipe actually improves after a few hours in the fridge. You can make it up to 24 hours ahead; just give it a gentle stir before serving.
Why is my ambrosia salad runny?
Most often, the fruit wasn’t drained well enough. Next time, press the pineapple and mandarin oranges with paper towels, and make sure your whipped cream is thick before folding it in.
Can I use only Cool Whip instead of whipping cream and sour cream?
You can. For a very simple easy ambrosia salad, use an 8–12 oz tub of whipped topping and skip the sour cream; just know it’ll be sweeter and a bit lighter in flavor.
Is ambrosia salad a dessert or a side dish?
Honestly, both. In many southern homes it shows up as a “salad” side dish on the holiday table, but it’s sweet and creamy enough to count as a holiday ambrosia dessert too.
Can I leave out the coconut?
Yes. While ambrosia salad with coconut is traditional, you can make it without if someone doesn’t enjoy the texture. Replace the coconut with extra marshmallows or chopped nuts.
What fruits work best in ambrosia salad?
Pineapple, mandarin oranges, grapes, and cherries are classic. You can also use fresh strawberries, kiwi, or even sliced bananas (add bananas right before serving so they don’t brown).
How do I make this ambrosia salad lighter or healthier?
Use Greek yogurt in place of sour cream and swap half the whipped cream for more yogurt. You can also reduce the marshmallows and use unsweetened coconut instead of sweetened.
Can I double this recipe for a big potluck?
Yes. This is a great potluck dessert salad. Just double all the ingredients and use a very large bowl, or make two separate batches for easier mixing.
Final Thoughts
This Ambrosia Salad Recipe has all the charm of a vintage ambrosia recipe—soft fruit, fluffy cream, sweet marshmallows, and coconut—without feeling heavy or fussy. It’s the kind of creamy fruit salad that brings people back to the bowl “just for another spoonful,” whether it’s Christmas dinner or a casual Sunday cookout.
Give it a try, tweak it to fit your family’s tastes, and let me know how it goes in the comments. And if you love this, you might also enjoy exploring more no-bake desserts and fruit salads on the blog—there’s always room for one more sweet, nostalgic recipe on the table.
Ambrosia Salad
Ingredients
- 1 cup heavy whipping cream cold; or use one 8 oz tub of whipped topping for a shortcut version
- 3 tablespoons powdered sugar plus 1–2 extra tablespoons to taste, if you prefer it sweeter
- 1 teaspoon vanilla extract pure, if possible
- 1 cup sour cream full-fat for best texture; can substitute whole milk Greek yogurt
- 1 can (20 oz) pineapple tidbits drained very well; pat dry to remove excess juice
- 1 can (15 oz) mandarin oranges drained very well; pat dry gently with paper towels
- 1 cup seedless grapes green or red, halved
- 1 1/2 cups mini marshmallows white are traditional; colored marshmallows are fine too
- 1 cup sweetened shredded coconut toast part of it if you want extra flavor
- 1/2 cup pecans or walnuts chopped; optional; can substitute toasted almonds or omit for nut-free
- 1/2 cup maraschino cherries drained, halved, and patted dry, plus extra whole cherries for garnish
- salt pinch, to taste, to balance sweetness
Instructions
- Place a metal or glass mixing bowl and the mixer beaters in the refrigerator or freezer for 10–15 minutes. Chilled tools help the heavy cream whip faster and thicker.
- Pour the cold heavy whipping cream into the chilled bowl. Beat on medium-high speed until it starts to thicken, then sprinkle in the powdered sugar and vanilla. Continue beating until soft to medium peaks form—billowy and smooth, not stiff or grainy.1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Add the sour cream to the whipped cream. Gently fold with a spatula until smooth and fully combined. Taste and add 1–2 more tablespoons of powdered sugar if you prefer a sweeter cream. Chill this creamy base in the refrigerator while you prep the fruit.1 cup sour cream
- Drain the pineapple tidbits and mandarin oranges very well. Press them lightly with paper towels to remove excess juice. Halve the grapes, chop the nuts if using, and drain and pat the maraschino cherries dry. The drier the fruit, the fluffier and less runny the salad will be.1 can (20 oz) pineapple tidbits, 1 can (15 oz) mandarin oranges, 1 cup seedless grapes, 1/2 cup pecans or walnuts, 1/2 cup maraschino cherries
- In a large mixing bowl, add the pineapple tidbits, mandarin oranges, halved grapes, halved cherries, mini marshmallows, shredded coconut, and chopped nuts (if using). Sprinkle in a pinch of salt. Gently toss until everything is evenly distributed, taking care not to break up the orange segments.1 can (20 oz) pineapple tidbits, 1 can (15 oz) mandarin oranges, 1 cup seedless grapes, 1 1/2 cups mini marshmallows, 1 cup sweetened shredded coconut, 1/2 cup pecans or walnuts, 1/2 cup maraschino cherries, salt
- Spoon the whipped cream–sour cream mixture over the fruit mixture. Using a large spatula, gently fold from the bottom of the bowl up, turning the bowl as you go, until all the fruit is coated and no large streaks of cream remain.
- Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2 hours and up to 8 hours. This resting time allows the flavors to meld and the marshmallows to soften so the salad becomes fluffy and spoonable.
- Before serving, give the ambrosia salad a gentle stir. Transfer to a serving bowl if desired and garnish with a sprinkle of shredded coconut, a few extra maraschino cherries, and additional chopped nuts. Serve well chilled.
