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.
FAQs
Does this ambrosia have marshmallows?
Not this version! I’m not the biggest fan of marshmallows in ambrosia—they can get a bit mushy and overly sweet. But if you love them, feel free to toss in 1 to 1½ cups of mini marshmallows before chilling.
Can I make it ahead of time?
Yes! In fact, ambrosia gets better after chilling. You can make it up to 24 hours in advance—just stir gently before serving.
I don’t like pecans. What can I use instead?
You can skip them altogether, or swap in chopped walnuts, slivered almonds, etc.
Is there a dairy-free option?
Try coconut whipped cream and a dairy-free yogurt instead of sour cream. Just note the taste and texture will vary.
If you love light and fruity desserts, don’t miss my Berry Chantilly Cake—a true crowd-pleaser!
Creamy Ambrosia Salad (No Marshmallows!)
Ingredients
- 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
- 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.
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:- Preheat your oven to 350°F (175°C).
- Spread pecans in a single layer on a baking sheet.
- Bake for 6–8 minutes, stirring once halfway through.
- Let cool before using—they’ll crisp up more as they cool.
What did you think?