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–+ servings
Close-up of creamy ambrosia salad in a white bowl garnished with cherries.

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
Servings 8

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.
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!