Ambrosia Salad

Name: Ambrosia Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 cup pecans; 3/4 cup heavy cream; 1/3 cup sour cream; 3 cups mini marshmallows; 1 1/2 cups diced pineapple (1/2-inch dice); 1 cup sweetened shredded coconut; One 11-ounce can mandarin oranges in light syrup, drained well; One 10-ounce jar maraschino cherries, stems removed and halved

Getting reviews...

Level: Easy

Total: 2 hr 35 min (includes chilling time)
Active: 30 min

Yield: 6 to 8 servings

Remember this classic? You might be surprised at how it satisfies a modern palate, even as it gives a retro wink to the last century.

Level: Easy

Total: 2 hr 35 min (includes chilling time)
Active: 30 min

Yield: 6 to 8 servings

Ingredients

Deselect All

1/2 cup pecans

3/4 cup heavy cream

1/3 cup sour cream

3 cups mini marshmallows

1 1/2 cups diced pineapple (1/2-inch dice)

1 cup sweetened shredded coconut

One 11-ounce can mandarin oranges in light syrup, drained well

One 10-ounce jar maraschino cherries, stems removed and halved

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F.
Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.