Ambrosia Salad (No Marshmallows!)

Ambrosia salad will always have a soft spot in my heart. Back when I was a teenager working my very first job as a dining room server at a retirement community, it was one of my favorite dishes to sneak on my break. Something about that fluffy, fruit-filled mix felt extra comforting—and I wasn’t the only one who loved it. It was a crowd favorite, always met with smiles and second helpings.

This version is my fresh, modern take on the classic. Made without mini marshmallows (more on that below!), it uses real whipped cream, juicy fruit, a touch of almond extract, and toasty pecans for a light and creamy dessert that’s just the right amount of sweet. It’s simple, nostalgic, and made for spring celebrations, holiday tables, or just a Tuesday when you’re craving something cool and cheerful.

Why You’ll Love This Ambrosia Salad

• No Cool Whip or canned fluff—this version uses real whipped cream for a fresher flavor.
• Make-ahead friendly so you can prep and chill it before guests arrive.
• Customizable: don’t like pecans? Leave them out. Love marshmallows? Toss them in.
• Kid-friendly + crowd-pleasing—everyone goes back for seconds with this fruity favorite.

When to Make This Recipe

This ambrosia salad is perfect for:

• Easter brunch or Mother’s Day
• Spring and summer potlucks
• Thanksgiving and Christmas spreads
• Baby or bridal showers
• Any time you want a chilled, refreshing side / dessert

Ingredients Needed to make Ambrosia

• Heavy whipping cream
• Powdered sugar
• Almond extract
• Sour cream
• Can crushed pineapple (in juice, not syrup), drained
• Mandarin oranges (in water, no sugar added), drained
• Sweetened shredded coconut
• Maraschino cherries, drained
• Toasted pecans

How to Make Ambrosia Salad

Step 1: Whip the cream

In a stand mixer or with a hand mixer, beat the heavy whipping cream, powdered sugar, and almond extract until stiff peaks form.

Step 2: Add sour cream

Gently fold in the sour cream until fully combined. This gives the salad a balanced, tangy finish.

Step 3: Fold in the fruit + extras

Add the drained pineapple, mandarin oranges, shredded coconut, halved maraschino cherries (stems removed), and toasted pecans. Carefully fold everything together until evenly coated.

Step 4: Chill

Spoon the mixture into a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour. This allows the flavors to meld and the salad to firm up.

Step 5: Garnish and serve

Right before serving, top with a few extra cherries or a sprinkle of coconut for a pretty finish.

If you love light and fruity desserts, don’t miss my Berry Chantilly Cake—a true crowd-pleaser!

Creamy Ambrosia Salad (No Marshmallows!)

This creamy, dreamy Ambrosia Salad is a refreshing, fruit-packed dessert made without mini marshmallows. It’s light, nostalgic, and perfect for make-ahead entertaining.

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Prep Time 15 minutes mins

Servings 8

Ingredients  

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• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1 tsp almond extract
• 1/2 cup sour cream
• 1 (20 oz) can crushed pineapple (in juice, not syrup) drained
• 1 (15 oz) can mandarin oranges (in water, no sugar added) drained
• 1 cup sweetened shredded coconut
• 1 (10 oz) jar  maraschino cherries drained
• 3/4 cup pecans toasted*

Method 

Cook ModePrevent your screen from going dark

• In a stand mixer or using a hand mixer, beat the heavy whipping cream, powdered sugar, and almond extract until stiff peaks form.
• Gently fold it into the whipped cream until fully combined.
• Add drained pineapple, mandarin oranges, shredded coconut, halved maraschino cherries (stems removed), and toasted pecans. Carefully fold everything together until evenly coated.
• Spoon the mixture into a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Right before serving, top with a few extra cherries or a sprinkle of coconut.

Start Cooking

Notes

*How to Toast Pecans

Toasting pecans brings out their warm, nutty flavor and gives them an irresistible crunch. Here’s how to do it:

1. Preheat your oven to 350°F (175°C).
2. Spread pecans in a single layer on a baking sheet.
3. Bake for 6–8 minutes, stirring once halfway through.
4. Let cool before using—they’ll crisp up more as they cool.

Tip: Keep a close eye on them—nuts can go from toasty to burnt fast!