Ambrosia Salad with Cool Whip

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This light and fluffy fruit salad combines whipped topping, sour cream, sweet canned fruit, and mini marshmallows for a creamy, nostalgic treat that’s perfect for potlucks, holidays, and backyard cookouts. It’s a no-bake recipe that’s both effortless and always a crowd-pleaser.

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Prep Time15

Chill Time2

Total Time2 15

Course: Dessert, Side Dish

Cuisine: American

Diet: Vegetarian

Method: No-Cook

Servings:

Calories: 115kcal

Author: Corinne Schmitt

Equipment

Mixing bowl
Spatula

Ingredients

8 ounce tub whipped topping thawed
½ cup sour cream or substitute plain Greek yogurt
15 ounce can mandarin oranges drained
20 ounce can pineapple tidbits drained
10 ounce jar maraschino cherries drained and chopped
1½ cups mini marshmallows
1 cup sweetened shredded coconut

Instructions

Chop the maraschino cherries into halves or quarters and pat them dry to prevent the salad from turning pink.
10 ounce jar maraschino cherries
In a large bowl, combine the thawed whipped topping with the sour cream. Gently stir until smooth and well blended.
8 ounce tub whipped topping, ½ cup sour cream
Add the drained mandarin oranges, pineapple tidbits, and cherries to the bowl. Stir carefully to coat the fruit.
15 ounce can mandarin oranges, 20 ounce can pineapple tidbits
Fold in the mini marshmallows and shredded coconut, mixing just until everything is evenly combined.
1½ cups mini marshmallows, 1 cup sweetened shredded coconut
Cover and refrigerate for at least 2 hours to chill and allow the flavors to meld before serving.

Notes

You can swap the sour cream for plain Greek yogurt to lighten it up while keeping the creamy texture. Add-ins like grapes, bananas (added just before serving), or chopped pecans are optional for extra variety.

Nutrition