What the heck is this?
Look, I know what you’re thinking. “Ambrosia salad? Isn’t that some weird 70s thing my grandma made?” And you’re not wrong, but hear me out. This fluffy, creamy, marshmallow-packed bowl of pure joy is having a major comeback, and honestly? It deserves it. We’re talking about a cloud-like mix of tropical fruits, whipped cream, coconut, and mini marshmallows that somehow tastes like childhood memories and Sunday dinners all rolled into one. It’s part dessert, part side dish, and 100% comfort food magic. Plus, it’s literally called “food of the gods” in Greek mythology, so we’re basically eating divine intervention here.
Why You’ll Love This Recipe
- Zero cooking required — just mix and chill like a boss
- Looks fancy but takes maybe 15 minutes to throw together
- Kids go absolutely wild for it (hello, marshmallows!)
- Perfect for potlucks because it feeds a crowd and travels well
- Sweet enough to be dessert but light enough to be a side
- Uses simple ingredients you can grab at any grocery store
- Keeps getting better as it sits (flavors marry and all that jazz)
The Good Stuff You’ll Need
For the Creamy Base:
- 1 cup heavy whipping cream (or 8 oz Cool Whip if you’re feeling convenient)
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Fruity Fun:
- 1 can (11 oz) mandarin oranges, drained
- 1 can (20 oz) pineapple chunks, drained (save that juice for smoothies!)
- 1 cup maraschino cherries, drained and halved
- 2 cups seedless grapes, halved
- 1 large apple, cored and diced (Honeycrisp or Gala work great)
For the Fluff Factor:
- 2 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional but recommended)
Let’s Do This
Step 1: Whip It Good
If you’re making fresh whipped cream (and you should!), whip that heavy cream with powdered sugar and vanilla until soft peaks form. Don’t go crazy — we want fluffy, not butter.
Gently fold in the sour cream. This is your creamy cloud base.
Step 2: Prep Your Fruit Squad
Drain all your canned fruits really well — nobody wants a watery salad.
Dice that apple into bite-sized pieces. Pro tip: toss it with a little lemon juice if you’re not serving immediately.
Halve those grapes and cherries. Trust me, whole grapes are a choking hazard and whole cherries are just awkward.
Step 3: The Grand Mix
In a large mixing bowl, gently fold together your creamy base with all the fruits.
Add the marshmallows, coconut, and nuts. Mix everything with a light hand — we’re folding, not stirring aggressively.
Step 4: Chill and Let Magic Happen
Cover and refrigerate for at least 2 hours, but overnight is even better.
The marshmallows will soften slightly, the flavors will meld, and everything becomes this perfect, dreamy texture.
Step 5: Serve and Watch People Smile
Give it one final gentle stir before serving.
Serve in a pretty bowl or individual glasses for that fancy factor.
Serving Suggestions
Perfect alongside holiday ham, fried chicken, or any Southern-style spread.
Serve it as dessert with some vanilla wafers on the side.
Great for brunch buffets — it’s sweet but not too heavy.
Pack it for picnics in a cooler — it travels like a champ.
Switch It Up
Go Tropical: Add diced mango, kiwi, or banana for extra island vibes.
Chocolate Lover: Toss in some mini chocolate chips or crushed cookies.
Nutty Professor: Try toasted almonds, pistachios, or even crushed graham crackers.
Lighter Version: Use Greek yogurt instead of sour cream and sugar-free whipped topping.
Grown-Up Style: Add a splash of rum or coconut rum to the cream mixture.
Make-Ahead Tips
This actually gets better with time, so make it the day before your event.
Store covered in the fridge for up to 3 days.
Don’t add nuts until right before serving if you want them to stay crunchy.
If it looks a little watery after sitting, just give it a gentle stir.
Questions People Actually Ask
Q: Can I use frozen whipped topping instead of making my own? A: Absolutely! Cool Whip works perfectly and saves you time. No judgment here.
Q: What if I can’t find maraschino cherries? A: Fresh cherries work too, or you can skip them entirely. Some people use dried cranberries for a different twist.
Q: Is this actually a salad?
A: Look, it’s got fruit in it, so technically yes? It’s one of those retro “salads” that’s basically dessert in disguise.
Q: Can I make this dairy-free? A: Sure thing! Use coconut whipped cream and skip the sour cream, or use a dairy-free alternative.
Q: How long does it keep? A: About 3-4 days in the fridge, but honestly, it rarely lasts that long.
Print
Classic Ambrosia Salad: The Fluffy Cloud of Nostalgia Your Table Needs
- Total Time: 15 minutes
- Yield: 8–10 servings 1x
Description
Look, I know what you’re thinking. “Ambrosia salad? Isn’t that some weird 70s thing my grandma made?” And you’re not wrong, but hear me out. This fluffy, creamy, marshmallow-packed bowl of pure joy is having a major comeback, and honestly? It deserves it. We’re talking about a cloud-like mix of tropical fruits, whipped cream, coconut, and mini marshmallows that somehow tastes like childhood memories and Sunday dinners all rolled into one. It’s part dessert, part side dish, and 100% comfort food magic. Plus, it’s literally called “food of the gods” in Greek mythology, so we’re basically eating divine intervention here.
Ingredients
For the Creamy Base:
- 1 cup heavy whipping cream (or 8 oz Cool Whip if you’re feeling convenient)
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Fruity Fun:
- 1 can (11 oz) mandarin oranges, drained
- 1 can (20 oz) pineapple chunks, drained (save that juice for smoothies!)
- 1 cup maraschino cherries, drained and halved
- 2 cups seedless grapes, halved
- 1 large apple, cored and diced (Honeycrisp or Gala work great)
For the Fluff Factor:
- 2 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional but recommended)
Instructions
If you’re making fresh whipped cream (and you should!), whip that heavy cream with powdered sugar and vanilla until soft peaks form. Don’t go crazy — we want fluffy, not butter.
Gently fold in the sour cream. This is your creamy cloud base.
Drain all your canned fruits really well — nobody wants a watery salad.
Dice that apple into bite-sized pieces. Pro tip: toss it with a little lemon juice if you’re not serving immediately.
Halve those grapes and cherries. Trust me, whole grapes are a choking hazard and whole cherries are just awkward.
In a large mixing bowl, gently fold together your creamy base with all the fruits.
Add the marshmallows, coconut, and nuts. Mix everything with a light hand — we’re folding, not stirring aggressively.
Cover and refrigerate for at least 2 hours, but overnight is even better.
The marshmallows will soften slightly, the flavors will meld, and everything becomes this perfect, dreamy texture.
Give it one final gentle stir before serving.
Serve in a pretty bowl or individual glasses for that fancy factor.
Notes
Perfect alongside holiday ham, fried chicken, or any Southern-style spread.
Serve it as dessert with some vanilla wafers on the side.
Great for brunch buffets — it’s sweet but not too heavy.
Pack it for picnics in a cooler — it travels like a champ.
- Prep Time: 15 minutes
Nutrition
- Calories: ~180 kcal
- Fat: ~8g
- Carbohydrates: ~28g
- Protein: ~2g