Ingredients:

  • 16 oz container whipped topping (thawed)
  • 1/2 cup full fat sour cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 (15 oz) cans mandarin oranges, very well drained
  • 1 (20 oz) can crushed pineapple, very well drained
  • 4 cups miniature marshmallows
  • 1 1/2 cups sweetened shredded coconut (1/2 cup reserved for garnish)
  • 1/2 cup chopped pecans (toasted, reserve a spoonful for garnish)
  • 1/2 cup maraschino cherries, halved or quartered and patted dry

Instructions:

  1. Drain Thoroughly: Empty the mandarin oranges, crushed pineapple, and maraschino cherries into a fine-mesh sieve set over a bowl. Allow them to drain for at least 15 minutes. Gently press down on the fruit to extract any remaining liquid. Pat the cherries dry with a clean paper towel.
  2. Toast Nuts and Coconut: Spread the chopped pecans and 1/2 cup of the shredded coconut on a small baking sheet. Bake at 350°F / 175°C for 5–8 minutes, watching carefully until fragrant and lightly golden. Let them cool completely. Reserve the toasted coconut for garnish.
  3. Create the Tangy Base: In the large mixing bowl, gently whisk together the thawed whipped topping, sour cream, vanilla extract, and salt until just combined and smooth. Avoid overmixing.
  4. Fold in the Mix-ins: Add the marshmallows, the remaining untoasted coconut, and the cooled, toasted pecans (excluding the reserved garnish) to the creamy base. Fold gently with a rubber spatula until mostly incorporated.
  5. Add Fruit Last: Carefully fold in the drained mandarin oranges, pineapple, and prepared cherries. Use broad, sweeping motions from the bottom of the bowl upwards to incorporate the ingredients without crushing the fruit or deflating the whipped topping. Stop immediately when no streaks of white remain.
  6. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 2 hours, or preferably 4 hours, to allow the marshmallows to slightly soften and the flavors to meld. Just before serving, spoon the Ambrosia into a decorative serving dish and sprinkle the top with the reserved toasted coconut and pecans.