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Ambrosia Salad

Ambrosia Salad


  • 1 20-ounce can of pineapple chunks drained
  • 1 11-ounce can of mandarin oranges drained
  • 1 10-ounce jar of maraschino cherries drained
  • 1 1/2 cups green grapes cut in half
  • 1/2 cup flaked coconut
  • 1 1/2 cups mini marshmallows
  • 1 cup of heavy cream or 1 1/2 cups of whipped topping
  • 2 teaspoons sugar
  • 1 cup vanilla Greek yogurt
  • Optional: 1/2 cup of chopped walnuts or pecans
  • Optional garnishes: maraschino cherries mint sprigs, coconut


  • Beat the heavy cream with a mixer just until stiff peaks form. Gently stir in the sugar. Alternatively, place the whipped topping in a medium bowl.
  • Fold the yogurt 1/4 cup at a time into the whipped cream or whipped topping.
  • Add the pineapple, oranges, grapes, coconut and marshmallows to the whipped cream mixture. Gently stir until the fruit is coated.
  • Stir in the cherries and nuts if using.
  • Serve immediately or cover and refrigerate until ready to serve. Garnish with additional cherries, coconut and mint sprigs if desired.

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