Welcome to My Coziest, Creamiest Corner of the Internet!

Hello, my friend, and welcome! Is there anything more joyful than the sound of laughter around a full table? The clinking of forks, the passing of plates, and that moment when someone takes a bite of something you made and their eyes just light up? That’s the magic I live for. And if you’re anything like me, you believe that some of the best recipes aren’t just lists of ingredients—they’re edible heirlooms, passed down on stained recipe cards and shared with love.

Today, we’re giving one of those beloved heirlooms a fabulous, modern glow-up. We’re talking about the legendary Ambrosia Salad. Now, I know what you might be thinking. You’re pictuing that slightly mysterious, marshmallow-filled concoction from 1970s potlucks. But trust me, this isn’t your grandma’s ambrosia (well, maybe it is, but with a serious dose of pizzazz). Our Creamy Ambrosia Salad Deluxe is a vibrant, creamy, dreamy fruit salad that doubles down on flavor and texture. We’re adding a splash of fresh orange zest and juicy strawberries to really wake up your taste buds, making it the perfect show-stopper for your next holiday spread, summer picnic, or “just because” Tuesday. So, tie on your favorite apron—the messy one with all the character—and let’s make some magic together.

A Spoonful of Sunshine and Nostalgia

My love for this dish goes way back. I can still vividly remember being a little kid, perched on a stool in my Nana’s kitchen, which always smelled like sugar and citrus. Every Thanksgiving and Easter, without fail, she’d let me be her official “Ambrosia Assistant.” My job was the most important one: carefully draining the mandarin oranges and sneaking a few for “quality control,” of course. Her version was simple—oranges, coconut, mini marshmallows, and a cloud of Cool Whip. To me, it tasted like pure, unadulterated sunshine. It was the first dish I was ever allowed to make completely on my own, and the pride I felt placing that big, chilled bowl on the adult table was immense. This recipe is my love letter to those afternoons with Nana. I’ve built on her foundation, adding toasted pecans for a nutty crunch and fresh strawberries for a burst of color, but the soul of it—that joyful, creamy, fruity heart—remains exactly the same.

Gathering Your Sunshine Ingredients

Here’s everything you’ll need to create this potluck legend. The beauty of this salad is its flexibility, so I’ve included some of my favorite swaps and chef insights for each ingredient. Don’t be afraid to make it your own!

16 oz Cool Whip or whipped topping: This is the fluffy, creamy base that makes ambrosia so iconic. Chef’s Insight: For a from-scratch feel, you can substitute with an equal amount of freshly whipped heavy cream sweetened with a tablespoon or two of powdered sugar.
1 cup sour cream: This is the secret weapon! It cuts the sweetness beautifully and adds a delightful tang that makes the whole dish taste more complex and grown-up.
2 cans (11 oz each) mandarin oranges, drained: These little guys are the classic citrus star. Pro Tip: Drain them REALLY well. Any extra liquid will make your salad runny.
2 cans (20 oz each) pineapple chunks, drained: They bring a tropical sweetness. Again, drain thoroughly! I sometimes pat them dry with a paper towel for good measure.
2 cups red or green grapes, halved: I love the juicy pop they provide. Halving them makes the salad easier to eat and helps distribute their flavor.
20 oz maraschino cherries, drained and halved: They add a gorgeous pop of color and that unmistakable cherry flavor. Substitution Tip: If you’re not a fan of the super-sweet maraschino vibe, try using fresh pitted cherries when they’re in season!
2 cups sweetened coconut flakes: This is non-negotiable for that classic texture and taste. For a deeper flavor, try toasting the flakes in a dry skillet for a few minutes until golden.
4 cups mini marshmallows: The pillowy, sweet delight that every bite needs. They also help to soak up a little of the creamy dressing and soften perfectly.
1½ cups chopped pecans, toasted: This is my “deluxe” upgrade! Toasting the pecans in a 350°F oven for 5-7 minutes unlocks a deep, nutty aroma and adds a crucial crunch that balances the creamy fruit. Allergy Swap: Sunflower seeds are a fantastic nut-free alternative.
2 cups fresh strawberries, chopped (optional but amazing): My modern twist! They add a fresh, vibrant flavor and stunning color. Feel free to swap with other seasonal berries like raspberries or blueberries.
Zest of 1 orange: This is the flavor bomb that truly “deluxes” this salad. The bright, aromatic oils in the zest tie all the fruity elements together and make the whole thing sing.

Let’s Make Some Magic: The Step-by-Step

This isn’t a difficult recipe, but a few key techniques will take your Ambrosia Salad from good to “can-I-get-your-recipe?” legendary. Let’s do this!

Create the Creamy Dream Base: In a large bowl—and I mean LARGE, we’re feeding a crowd here—add the Cool Whip and sour cream. Now, here’s your first chef hack: use a flexible spatula and fold them together. We’re not stirring vigorously, we’re gently folding to keep as much of that airy fluffiness in the Cool Whip as possible. You’ll end up with a smooth, creamy, and dreamy base.
The Gentle Fruit Incorporation: Next, gently stir in your beautifully drained mandarin oranges, pineapple chunks, halved grapes, cherries, and those gorgeous fresh strawberries. And don’t forget that superstar orange zest! Sprinkle it right in. The goal here is to coat the fruit without crushing it. We want to keep those distinct textures and shapes.
Bring in the Fun Stuff: Now for the coconut, mini marshmallows, and your toasted, chopped pecans. This is where the salad really starts to come to life. Again, use a folding motion to combine everything until it’s evenly distributed. You’ll see the creamy base turning all sorts of beautiful colors from the fruit—it’s a little work of art!
The All-Important Chill Time: This step is NOT optional, my friends! Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 1 hour, though overnight is even better. This “marrying” time is crucial. It allows the marshmallows to soften slightly, the flavors to meld together beautifully, and the whole salad to set up so it’s scoopable and perfect.
The Grand Finale: When you’re ready to serve, pull it out of the fridge, give it one last gentle stir to recombine any juices that may have settled, and get ready for the compliments to roll in. Serve it cold and watch it disappear!

How to Serve Your Masterpiece

Presentation is part of the fun! I love serving this in a large, clear glass trifle bowl or a pretty vintage serving dish to show off all the vibrant colors inside. Garnish the top with a few extra maraschino cherries, a sprinkle of orange zest, or a handful of toasted pecans for that professional bakery-style finish. It’s the perfect sidekick to your holiday ham, a brilliant partner for grilled meats in the summer, or a stunning standalone dessert that brings a little sunshine to any table.

Make It Your Own: Creative Twists!

The fun doesn’t stop here! Ambrosia salad is a fantastic canvas for your creativity. Here are a few of my favorite variations:

Tropical Escape: Swap the strawberries and grapes for diced mango, kiwi, and a handful of passionfruit pulp.
Berry Bliss: Use a mix of blueberries, raspberries, and blackberries instead of the strawberries and mandarin oranges for a deep, berry-rich version.
Lighter & Brighter: Use Greek yogurt instead of sour cream and unsweetened coconut flakes to cut down on sugar without sacrificing creaminess.
Citrus Splash: Add segments of fresh grapefruit or blood orange for a more sophisticated, slightly bitter contrast.
Piña Colada Vibes: Add a tiny splash of rum extract (or a tablespoon of real rum for an adults-only version) to the creamy base to really play up the tropical flavors.

Olivia’s Chef Notes & Kitchen Confessions

Over the years, this recipe has evolved through both happy accidents and intentional tweaks. The addition of sour cream was one of those “aha!” moments after a friend brought over a similar salad that was just a bit too sweet for my taste. The toasted pecans? That came from a happy mistake when I accidentally burned a batch for a pie and realized how much better they smelled—a controlled toast became the new standard!

My biggest kitchen confession with this dish? I am an impatient food-chiller. I have, on more than one occasion, tried to serve this after only 30 minutes because people were hovering. Let me tell you, it’s worth the wait. That full hour (or more) truly makes all the difference in the world, allowing the flavors to become best friends. So learn from my impatience and let it rest. Your future self (and your guests) will thank you!

Your Ambrosia Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to help you on your ambrosia journey.

Q: My salad turned out a bit runny. What happened?
A: The most common culprit is not draining the canned fruit well enough. Those syrups are sneaky! Always drain your mandarin oranges and pineapple chunks in a colander, and for extra insurance, you can even pat them dry gently with a clean paper towel. Another tip is to make sure you’re using the full amount of marshmallows and coconut, as they help absorb excess moisture.

Q: Can I make this ahead of time?
A: Absolutely! In fact, I highly recommend it. Making it the night before allows the flavors to meld together perfectly. Just keep it tightly covered in the refrigerator. Give it a good stir before serving to redistribute the creamy dressing.

Q: I’m not a fan of pecans. What other nuts can I use?
A: Of course! Toasted walnuts or slivered almonds would be delicious substitutes. If you need it to be nut-free, try using sunflower seeds for a similar crunch, or simply leave them out altogether.

Q: How long will the leftovers keep?
A> This salad is best enjoyed within 2-3 days. After that, the fruits will start to release more liquid, and the marshmallows can become a bit too soft. Store any leftovers in an airtight container in the fridge.

Creamy Ambrosia Salad Deluxe

Author: OliviaBennett
Total Time: 1 hr 20 min

Print Recipe

Ingredients

Scale

16 oz Cool Whip (or homemade whipped cream)
1 cup sour cream
2 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
2 cups grapes, halved
20 oz maraschino cherries, drained and halved
2 cups sweetened coconut flakes (toasted optional)
4 cups mini marshmallows
1½ cups toasted pecans, chopped
2 cups fresh strawberries, chopped (optional but amazing)
Zest of 1 orange

Instructions

Whip Up the Base: In a large bowl, gently fold together Cool Whip and sour cream until smooth and fluffy.
Add the Fruit: Stir in drained oranges, pineapple, grapes, cherries, strawberries, and orange zest. Be gentle — we want whole, juicy bites!
Fold in the Fun: Add coconut, marshmallows, and pecans. Fold until everything is beautifully coated in creamy goodness.
Chill to Perfection: Cover and refrigerate for at least 1 hour (overnight is even better). This step lets the flavors mingle and the marshmallows soften just right.
Serve & Shine: Give it one last stir before serving. Garnish with a sprinkle of zest, cherries, or toasted pecans for that “wow” finish.

Notes

Tropical Escape: Add mango, kiwi, and passionfruit.
Berry Bliss: Use blueberries, raspberries, and blackberries.
Lighter Version: Greek yogurt instead of sour cream.
Piña Colada Twist: Add a splash of rum extract for grown-up flair.

Nutrition

Calories: 210 per serving

Quick Nutrition & Prep Details

Prep time: 20 minutes
Chill time: 1 hour (or overnight)
Total time: 1 hour 20 minutes
Servings: 24
Estimated calories: ~210 per serving

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Final Thoughts: Your New Go-To Recipe

And there you have it—the simplest, most satisfying fudge that’s sure to earn a permanent spot in your recipe rotation. This Cookies and Cream Fudge is more than just a dessert; it’s a testament to the fact that incredible things don’t have to be complicated. It’s a recipe built for memory-making, for last-minute potlucks, for gifting to a friend who needs a sweet pick-me-up, or for simply satisfying a Tuesday night craving.

You have the power to create something truly magical with just a handful of ingredients and a few minutes of your time. So, go ahead, whip up a batch, and share the joy. I have a feeling this won’t be your last time making it. Don’t forget to tag me in your photos—I can’t wait to see your beautiful creations!