Ambrosia Salad
Ambrosia salad is something that I would eat at family gatherings as a child, and I always loved it- minus the shredded coconut! So I recreated it, and left out the coconut because I’ve never been a fan of the texture, but if you are, feel free to add 1 1/2 cups of it in this recipe!
This ambrosia salad is pretty classic, I used some cream cheese and whipping cream for the ultimate luxurious texture and flavor. I went through a whole batch of this in one day, so it’s that good! Maybe all of the fruit was making me feel like it’s semi healthy. Either way, you are going to LOVE this!!
Some Cooking Essentials:
Hand Mixer
Shun Cleaver
All Clad Measuring Cups
Kitchen Aid Mixer
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a small commission, at no extra cost to you. I only recommend products or services that I use and trust.
Ambrosia Salad
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 (11 oz) cans mandarin oranges, drained
- 1 (20 oz) can pineapple tidbits or crushed, well-drained
- 2 cups mini marshmallows (white or rainbow- I like rainbow)
- 1 cup maraschino cherries, halved or quartered
- 1 1/2 cups sweetened shredded coconut (optional- I don't like coconut, so I omit)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Mix in powdered sugar. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Fold in the drained mandarin oranges, pineapple, mini marshmallows, and cherries, and then also coconut if you would like it to be more traditional. Mix gently to avoid breaking the fruit.
- Cover and refrigerate for at least 2 hours, preferably longer, so the flavors can meld and the mixture thickens.
