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trifle bowl filled with retro ambrosia salad

Retro Ambrosia Salad Recipe

A creamy, fruity classic that’s been around for generations. This retro ambrosia salad recipe mixes canned fruit, marshmallows, and cream for a sweet, nostalgic dish that’s perfect for holidays, BBQs, or potlucks.
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Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 10 people
Course: Dessert, Side Dish
Cuisine: American, Vintage Potluck
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz mandarin oranges, drained
  • 1 can 20 oz pineapple tidbits, drained
  • 1 jar 10 oz maraschino cherries, halved and drained
  • 1 cup mini marshmallows
  • ½ cup shredded coconut optional
  • 1 container 8 oz whipped topping (Cool Whip or homemade whipped cream)
  • ½ cup sour cream or Greek yogurt
Optional: 1 box (3.4 oz) instant vanill

Method
 

  1. Drain the mandarin oranges, pineapple, and cherries very well so the salad doesn’t turn watery.
  2. In a large bowl, stir together whipped topping and sour cream until smooth.
  3. Add the fruit, marshmallows, and coconut to the cream base. Fold gently so the oranges don’t break apart.
  4. If using pudding mix, sprinkle it in now and mix until combined.
  5. Cover the bowl and chill in the refrigerator for at least 2 hours before serving.
  6. Garnish with a few extra cherries or coconut on top before serving.

Notes

  • Don’t skip draining the fruit, or the salad will end up soupy.
  • It’s best made a few hours ahead so the flavors blend together.
  • You can leave out the coconut if you’re not a fan — it won’t affect the rest of the recipe.
  • Leftovers keep well for 2–3 days in the fridge.