Ambrosia Salad

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.
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  • Level: Easy
  • Total: 2 hr 35 min (includes chilling time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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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 


  1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
  2. 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. 
  3. 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. 
  4. 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.