Ingredients:

  • 8 oz container (225 g) Whipped Topping (thawed)
  • 1 cup (240 ml) Full-Fat Sour Cream
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 15 oz can (425 g) Canned Mandarin Orange Segments (well drained)
  • 20 oz can (567 g) Crushed Pineapple (well drained)
  • 1/2 cup (75 g) Maraschino Cherries (drained and halved)
  • 1 cup (100 g) Sweetened Shredded Coconut
  • 2 cups (120 g) Mini Marshmallows
  • 1/2 cup (60 g) Chopped Pecans or Walnuts (optional)

Instructions:

  1. Drain the fruit: Place the mandarin oranges, crushed pineapple, and maraschino cherries in separate fine-mesh sieves. Allow them to drain passively for at least 10 minutes, gently pressing the fruit to squeeze out excess liquid. This step is non-negotiable for a thick salad.
  2. Prepare the Base: In a large mixing bowl, gently whisk together the thawed whipped topping, sour cream, and vanilla extract until just combined and smooth. Do not over-mix, as this can deflate the topping.
  3. Fold in the Solids: Add the shredded coconut, mini marshmallows, and any nuts (if using) to the cream base. Use a rubber spatula to gently fold the ingredients together until they are evenly distributed.
  4. Incorporate the Fruit: Carefully fold in the thoroughly drained mandarin oranges, pineapple, and halved maraschino cherries. Use a light hand to avoid breaking up the delicate fruit segments or crushing the marshmallows.
  5. Transfer and Chill: Transfer the Ambrosia salad to a serving bowl. Cover tightly, ensuring the film touches the surface slightly. Refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to marry and the texture to set properly.
  6. Serve Cold: Give the salad a final, gentle stir just before serving. Garnish the top of the salad with a sprinkle of additional coconut flakes or a full cherry to make it look festive.