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Creamy Fruit Salad Recipe: Old-Fashioned Ambrosia Salad

Creamy Fruit Salad Recipe

A chilled, old-fashioned creamy fruit salad combining colorful canned fruit, coconut, marshmallows, sour cream, and whipped topping. This no-cook salad makes about 8 servings and is best prepared several hours ahead.
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Prep Time 15 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 20-ounce can Pineapple chunks, drained
  • 1 15-ounce can Mandarin orange segments, drained
  • 1 about 10-ounce jar Maraschino cherries, drained and halved
  • 1 cup Miniature marshmallows
  • 1 cup Sweetened shredded coconut
Creamy Dressing
  • 1 cup Sour cream
  • 1 8-ounce container Frozen whipped topping, thawed

Method
 

Step-by-Step
  1. Drain the pineapple chunks, mandarin orange segments, and maraschino cherries very thoroughly. Pat the fruit dry with paper towels if it looks especially wet.
  2. In a large mixing bowl, stir the sour cream and thawed whipped topping together until the mixture is smooth and evenly combined.
  3. Fold the pineapple, mandarin oranges, cherries, miniature marshmallows, and sweetened shredded coconut into the creamy mixture. Use a gentle motion so the mandarin segments remain intact.
  4. Cover the bowl and refrigerate the fruit salad for at least 1 hour. For the best flavor and texture, chill it for 2 to 4 hours.
  5. Stir gently just before serving. Garnish with additional cherries or coconut if desired, then serve cold.

Notes

Thoroughly draining the canned fruit keeps the salad from becoming watery and helps the whipped topping mixture maintain its body. Fold gently, especially after adding the mandarin oranges. Store covered in the refrigerator and serve cold.