½cupplain Greek yogurtor sour cream or whipped cream cheese
Instructions
Start by preheating the oven to 350 degrees to toast the pecans.
Spread the chopped pecans out onto a baking sheet, making sure to keep them in one even layer. Toast the pecans in the oven for about 10 minutes or until they’re slightly browned.
1 cup chopped Pecans
Combine pineapple, mandarin oranges, cherries, coconut flakes, cooled chopped pecans, and vanilla extract in a large bowl.
20 oz crushed pineapple, 15 oz mandarin oranges, 12 oz maraschino cherries without stems, 1 cup sweetened shredded coconut, 1 tsp vanilla extract
Add in the marshmallows, cool whip, and yogurt and stir until everything is mixed together.
3 cups mini marshmallows, 8 oz Cool Whip, 1/2 cup plain Greek yogurt
Add a lid on the bowl or wrap with plastic wrap and place in the fridge to chill for at least four hours.
Serve chilled topped with even more chopped pecans, mini marshmallows, and maraschino cherries for garnish.
Notes
Refrigerate any leftovers of this creamy fruit salad in an airtight container for up to five days, although it’s best within three days. You can technically eat it on day four and five, but the flavor is better earlier.Make your ambrosia salad pink by adding a little bit of the maraschino juice when you add the creamy ingredients. I’ve seen a lot of the classic recipe options that are pink, and this is an easy way to get that result!Double this recipe and make it for your next potluck! It travels well, doubles well, and is typically a big hit with all ages.Ingredient Notes:
Make sure to drain all of the fruit before adding to the salad.
Greek yogurt can be substituted with sour cream or whipped cream cheese.
Regular mini marshmallows or the fruit flavored ones work well.