50-Year-Old Easter Ambrosia Salad Recipe: Magically Creamy Bliss

Easter brunch at my house isn’t complete without a heaping bowl of this sweet, creamy Easter Ambrosia Salad. It’s the dish my grandma always made, and now it’s the first thing my kids ask for when spring rolls around. There’s something magical about the way the citrus, coconut, and marshmallows come together—it tastes like sunshine in a bowl!

What I love most is how effortlessly it comes together. While the ham’s in the oven and the deviled eggs are chilling, this no-fuss salad whips up in minutes. Every bite is a nostalgic trip back to those lazy Easter afternoons, gathered around the table with family, laughing and scooping seconds (or thirds) onto our plates. Trust me, once you try it, this will become your holiday staple too.

Why You’ll Love This Easter Ambrosia Salad

This Easter Ambrosia Salad isn’t just delicious—it’s practically foolproof! Here’s why it’s become my go-to spring dish:

• Effortless elegance: No cooking required, just mix and chill. Perfect for when you’re juggling a dozen other holiday dishes
• Kid-approved magic: The sweet marshmallows and coconut make it disappear faster than Easter eggs
• Springtime in every bite: The bright citrus flavors scream “Easter brunch”
• Crowd-pleaser: It bridges the gap between salad and dessert—everyone comes back for seconds
• Make-ahead dream: Actually tastes better after chilling, so you can check it off your to-do list early

Seriously, this salad turns even the most reluctant veggie-eaters into fruit fans. Last year my nephew ate three helpings and didn’t even realize he was getting his vitamin C!

Ingredients for Easter Ambrosia Salad

Here’s everything you’ll need to make my family’s favorite springtime treat – I promise it’s worth checking your pantry for these exact ingredients:

• 1 can (20 oz) pineapple chunks – drained REALLY well (I pat them dry with paper towels for extra insurance)
• 1 can (11 oz) mandarin oranges – drained (save the juice for cocktails later!)
• 1 cup shredded coconut – the sweetened kind gives that nostalgic flavor we love
• 1 cup mini marshmallows – the tiny ones distribute better than regular
• 1/2 cup sour cream – full fat makes it luxuriously creamy
• 1/2 cup whipped topping – thawed (Cool Whip works perfectly)
• 1/4 cup maraschino cherries – halved (don’t skip – they’re like little Easter jewels!)

Pro tip from my grandma: Measure everything before you start mixing – this salad comes together fast once you begin!

Equipment You’ll Need

Good news – you probably already have everything needed for this Easter Ambrosia Salad right in your kitchen! All you’ll need is:

• 1 large mixing bowl – big enough to comfortably fold all ingredients together
• A sturdy spatula – for gently combining everything without crushing the marshmallows
• Measuring cups – because eyeballing sour cream never ends well

That’s it! No fancy gadgets or appliances – just simple tools for a stress-free holiday dish.

How to Make Easter Ambrosia Salad

Alright, let’s get mixing! This Easter Ambrosia Salad couldn’t be simpler to make—just follow these easy steps and you’ll have a showstopper side dish for your holiday table. The key is taking your time with each layer (and resisting the urge to sneak marshmallows while you work!).

Step 1: Combine the Fruits

First things first—drain those canned fruits like your salad’s texture depends on it (because it does!). I give my pineapple chunks and mandarin oranges an extra pat-down with paper towels to soak up any sneaky liquid. Toss them together gently in your big mixing bowl—those vibrant orange and yellow colors already scream “spring!”

Step 2: Add Coconut and Marshmallows

Now for the fun part! Sprinkle in your shredded coconut like you’re decorating a cake, then pour those pillowy mini marshmallows over everything. Here’s my secret: use a folding motion with your spatula (think of turning pages in a book) rather than stirring. This keeps the marshmallows fluffy instead of smushing them into gooey lumps.

Step 3: Blend the Creamy Base

In a separate bowl, whisk together the sour cream and whipped topping until it’s smooth as Easter morning sunshine. No lumps allowed! Then pour this creamy dream over your fruit mixture. Again—gentle folds! You want every piece lightly coated, not drowned. The cherries go in last (their vibrant red bleeds if added too early).

Step 4: Chill Before Serving

Pop your masterpiece in the fridge for at least 2 hours—I know it’s tempting to dig in immediately, but trust me, this waiting game is worth it. The flavors do a magical dance as they chill: coconut softens, marshmallows get delightfully chewy, and the citrus brightens up the cream. Overnight is even better if you can resist!

Tips for the Best Easter Ambrosia Salad

After making this Easter Ambrosia Salad dozens of times (and learning from my mistakes!), here are my foolproof tips for perfection:

• Dry those fruits! I can’t stress this enough—take the extra minute to pat your drained pineapple and oranges with paper towels. Wet fruit = watery salad.
• Cherries go last – fold them in gently right before chilling to keep their gorgeous red color from bleeding everywhere.
• Greek yogurt swap: For a tangier, lighter version, use equal parts Greek yogurt instead of sour cream (my secret when I’ve eaten too many Easter chocolates!).
• Texture matters: If your coconut seems too coarse, give it a quick pulse in the food processor—just don’t turn it to dust!

One last tip? Make a double batch—this stuff disappears faster than Easter eggs hidden in tall grass!

Variations of Easter Ambrosia Salad

One of the best things about this Easter Ambrosia Salad is how easily you can tweak it to make it your own! Here are some of my favorite twists:

• Crunchy upgrade: Add 1/2 cup chopped pecans or walnuts for texture – toast them first for extra flavor
• Tropical vibes: Swap mandarin oranges for diced mango and add lime zest to the creamy mixture
• Berry burst: Mix in fresh strawberries or blueberries right before serving for a colorful spring look
• Dairy-free delight: Use coconut cream instead of sour cream and whipped topping for a vegan version

The possibilities are endless – make it once as written, then get creative next time!

Serving and Storing Easter Ambrosia Salad

This Easter Ambrosia Salad is best served chilled straight from the fridge—I like to scoop it into my grandma’s vintage glass bowl for that extra festive touch. Keep it cool on the buffet table by setting the bowl over ice if you’re serving outdoors. Any leftovers (if you’re lucky!) will keep beautifully in an airtight container for up to 3 days. Just give it a gentle stir before serving again—the marshmallows might soften, but the flavors get even better!

Easter Ambrosia Salad Nutritional Info

Now, I’m no nutritionist, but here’s the scoop on what’s in each serving of this Easter Ambrosia Salad (about 1/2 cup). Remember—values change depending on your brands, especially the coconut and whipped topping:

• 180 calories – not bad for such a treat!
• 22g sugar – it’s fruit sweetness with a marshmallow boost
• 6g fat – mostly from that luscious coconut and creamy base
• 2g fiber – thanks to all that fruity goodness

Perfectly portioned, this salad lets you indulge without the post-brunch guilt. My motto? Everything in moderation—except maybe second helpings of this stuff!

FAQs About Easter Ambrosia Salad

Over the years, I’ve gotten all sorts of questions about this Easter Ambrosia Salad—here are the answers to the ones that pop up most often at my family gatherings!

Can I make this ahead?

Absolutely! In fact, I always make this salad at least 2 hours ahead—it needs that time for the flavors to marry. You can prep it up to 24 hours in advance, though I wouldn’t go longer than that. The marshmallows start losing their texture after a day. Just keep it tightly covered in the fridge and give it a gentle stir before serving.

Is there a dairy-free option?

You bet! Swap the sour cream and whipped topping for full-fat coconut cream—just chill a can overnight, scoop out the thick part, and whip it until fluffy. The coconut flavor actually enhances the tropical vibes! My vegan cousin loves this version so much she requests it at every holiday.

Can I use fresh pineapple instead of canned?

While fresh pineapple tastes amazing, I actually prefer canned for this recipe. Fresh pineapple contains enzymes that can break down the dairy, making your salad watery. If you do use fresh, toss it with a tablespoon of the canned juice first—the acidity helps stabilize everything. For more tips on fruit preparation, check out this guide to selecting and storing fresh fruits.

How can I reduce the sweetness?

For a less sweet version, try these tricks: use unsweetened coconut, halve the marshmallows, and swap the whipped topping for plain Greek yogurt. You can also add a squeeze of lemon juice to balance the flavors. My health-conscious aunt does this and still gets rave reviews!

Why does my salad get watery?

Nine times out of ten, it’s from not draining the canned fruits well enough. I’m obsessive about patting them dry! Also, don’t skip the chilling time—it lets the coconut absorb excess moisture. If you see liquid pooling, just drain it off before serving and give the salad a quick stir.

Share Your Easter Ambrosia Salad

I’d love to see your twist on this Easter Ambrosia Salad! Snap a pic of your creation and tag me—nothing makes me happier than seeing families enjoy this sweet tradition. Bonus points if you catch someone sneaking an early taste!

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