Easter Ambrosia Salad
Easter Ambrosia Salad is a delightful and colorful fruit salad that is perfect for spring celebrations. With a blend of fruits, creamy dressing, and a hint of coconut, this salad is refreshing, festive, and easy to prepare.
Equipment
- 1 large mixing bowl
- 1 spatula or large spoon
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 cups mini marshmallows
- 1 cup shredded coconut unsweetened
- 1 cup pineapple chunks canned, drained
- 1 cup mandarin oranges canned, drained
- 1 cup grapes cut in half
- 1 cup sour cream
- 1 cup cool whip or whipped cream
- ½ cup chopped pecans or walnuts optional
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the mini marshmallows, shredded coconut, pineapple chunks, mandarin oranges, and grapes. Gently stir to combine the fruit and marshmallows.
- In a separate bowl, mix the sour cream, cool whip, and vanilla extract until smooth and well blended.
- Pour the creamy mixture over the fruit mixture and gently fold until everything is evenly coated.
- If using, add the chopped pecans or walnuts and fold into the salad for added crunch.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy this refreshing Easter Ambrosia Salad.
Notes
You can customize this salad by adding or substituting seasonal fruits like strawberries or bananas.
For a lighter version, you can use yogurt instead of sour cream.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days.