Ambrosia Salad

This classic ambrosia salad recipe is easy to make with Cool Whip, yogurt, mandarin oranges, pineapple, coconut, and mini marshmallows.

Prep Time 10

Chill Time 1

Yields servings

Drain the canned fruits well. (Removing as much liquid as possible helps keep the dressing thick and creamy.)
In a large bowl, stir together the whipped topping and yogurt.
Add the drained fruits and coconut. Carefully fold into the creamy dressing.
Add the mini marshmallows and fold into the ambrosia salad gently. Cover and chill for a minimum of 1-2 hours or overnight before serving.
Garnish the top with additional fruit and mini marshmallows, if desired. Serve as a side dish or dessert.

To Store: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days.
Mini Marshmallows – The marshmallows will dissolve and soften during chilling and storage, creating a fluffy texture. If you prefer them as-is, add them just before serving.
Greek Yogurt – Gives it a slight tang. If you prefer a sweeter dressing, use vanilla flavored. Greek yogurt has less liquid whey compared to regular yogurt, which helps prevent the dressing from going liquidy. You can also substitute Greek yogurt with sour cream.
Cool Whip vs Whipped Cream – It’s convenient to use Cool Whip, or thawed frozen whipped topping for this recipe. You can also make your own stabilized whipped cream if you prefer. Stabilizing the whipped cream keeps the creamy dressing from breaking down into a runny, watery mess.
Chill Time – Allow the ambrosia salad to chill for at least an hour before serving for the flavors to meld and truly get the best taste out of the salad.