Ambrosia Salad Recipe

Course: Dessert, Side Dish

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: people

Calories: 214kcal

This easy ambrosia salad recipe is more than irresistible! If marshmallows are on the menu, then I'm all in!

Step-by-step photos can be seen below the recipe card.

In a large bowl, using a hand mixer, whip the heavy cream and powdered sugar until soft-medium peaks form. Gently fold in the sour cream.
1 cup heavy whipping cream, 2 tablespoons powdered sugar, ¼ cup sour cream
Gently fold in the marshmallows, mandarin oranges, strawberries, pineapple, grapes, maraschino cherries, and pecans.
10 ounces mini marshmallows, 1 cup canned mandarin oranges, 1 cup diced fresh strawberries, 1 cup chopped fresh pineapple, 1 cup green grapes, ⅓ cup maraschino cherries, ⅓ cup chopped pecans
Spoon into your serving dish and top with additional maraschino cherries and pecans.

Do not over-mix the salad, as it will cause the whipped cream to deflate.
I recommend making marshmallow salad 4 hours before you plan to serve and letting it rest in the refrigerator. This allows the flavors to mingle and preserves the salad's structure!
Maraschino cherries will turn your whipped cream pink. I recommend adding them right before serving to avoid this.
Ambrosia salad can be left out of the refrigerator for up to 2 hours, but I recommend serving it cold because the whipped cream dressing will start to melt after just 30 minutes.

Storage: Store ambrosia salad in an airtight container in the refrigerator for up to 3 days.