Ambrosia Salad with Cool Whip – Classic Creamy Fruit Dessert

Introduction

If you’ve ever found yourself at a church picnic, family potluck, or holiday buffet in the U.S., chances are you’ve come face-to-face with a big, pastel bowl of ambrosia salad. This fruit salad recipe with Cool Whip is a nostalgic throwback to simpler times—when recipes were handwritten, desserts were no-bake, and marshmallows somehow found their way into everything.

This ambrosia fruit salad recipe is a creamy, dreamy mix of whipped topping, juicy canned fruit, mini marshmallows, and shredded coconut. It’s a staple of ambrosia recipes across generations because it’s incredibly easy, customizable, and crowd-pleasing. Whether you’re new to this retro classic or you grew up loving it, I’ll show you how to make ambrosia salad the right way—fluffy, fruity, and chilled to perfection.

Let’s dive into one of the best ambrosia salad recipes you’ll ever try.

Why I Love This Ambrosia Salad Recipe

I remember ambrosia salad showing up at every family potluck when I was a kid—usually in a giant, colorful bowl surrounded by eager little hands. There was always that one aunt who made it just right: fluffy, fruity, and cool as a cucumber. That creamy texture with pops of sweet fruit and chewy marshmallows? Instant nostalgia. This ambrosia salad with Cool Whip is my go-to when I want to bring that comfort to the table with minimal fuss and maximum praise.

What Is Ambrosia Salad?

Ambrosia salad is a classic American dessert that dates back to the late 1800s. Originally considered a luxurious treat, the name “ambrosia” even refers to the food of the gods. Today, it’s a staple of Southern cuisine, backyard barbecues, and holiday spreads.

The basic recipe includes:

• Whipped topping (like Cool Whip)
• A mix of canned or fresh fruit
• Mini marshmallows
• Shredded coconut
• Sometimes sour cream or cream cheese for richness

It’s the kind of retro dish that’s stood the test of time—and for good reason.

Ingredients for This Ambrosia Fruit Salad Recipe

Here’s everything you’ll need to make this ambrosia salad with Cool Whip—and why each one earns its spot in the bowl.

• 8 oz Cool Whip (thawed): This is your creamy, fluffy base. It binds everything together with just the right amount of sweetness. Make sure it’s fully thawed—cold clumps won’t mix well.
• ½ cup sour cream: Adds a little tang to balance out the sweetness. It also gives the salad a smoother, richer texture. Greek yogurt works too if you want a higher-protein twist.
• 1 can (20 oz) pineapple chunks, drained: Brings juicy, tropical flavor. Just be sure to drain it really well—extra juice can make the salad watery.
• 1 can (11 oz) mandarin oranges, drained: Sweet and citrusy, these add a soft, juicy bite. Handle gently—they’re delicate and can break apart easily.
• 1 cup mini marshmallows: These little guys soak up all the creamy goodness and get pillowy-soft. They’re essential for that signature ambrosia texture.
• 1 cup sweetened shredded coconut: Adds chewy texture and a hint of tropical sweetness. You can use unsweetened if you prefer something less sugary.
• ¼ cup maraschino cherries, halved (plus extra for garnish): Bright, sweet, and festive. Cut them in half so they mix evenly, and blot them dry with a paper towel to avoid streaks in the salad.

Pro Tip:

Drain all the canned fruit really well. You want a creamy fruit salad—not soup. Set them in a colander and let them drip while you prep everything else.

“Excess moisture is the enemy of a good ambrosia salad. Think creamy, not watery.

How to Make Ambrosia Salad (Step-by-Step)

This ambrosia fruit salad recipe is as easy as it gets—no cooking, just mixing, chilling, and serving. But like any great dish, there are a few key moves that make all the difference.

Step 1: Make the Cream Base

Grab a large mixing bowl and combine the Cool Whip and sour cream. Stir until the mixture is smooth and creamy. This is your base—it’s what coats all the fruit and holds the whole salad together.

Chef tip: Let the Cool Whip thaw fully in the fridge before using. If it’s still partly frozen, it won’t mix right, and you’ll end up with cold lumps instead of a silky base.

Step 2: Fold in the Fruit and Mix-Ins

Now add your drained pineapple, mandarin oranges, halved maraschino cherries, shredded coconut, and mini marshmallows. Use a rubber spatula or big spoon to gently fold everything together.

Don’t stir too hard—you’re not making mashed fruit here. Fold gently to keep the fruit intact and the cream light.

Step 3: Chill to Set

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours, though overnight is even better. This gives everything time to meld: the marshmallows soften, the flavors mingle, and the whole salad sets into a perfectly fluffy texture.

Let it chill. It’s like a nap for flavors—they wake up better, balanced, and ready to impress.

Step 4: Garnish and Serve

When you’re ready to serve, give the salad a quick stir, then top with a few extra cherries for color. Serve cold, straight from the fridge.

This is best served chilled and fresh, so don’t let it sit out too long. It’s a cool salad, not a room-temp mush.

Substitutions and Ingredient Swaps

Want to put your own spin on this ambrosia fruit salad recipe? Here are some easy ingredient swaps that keep the flavor while fitting your preferences or dietary needs:

• Cool Whip → TruWhip
  A great dairy-free alternative that still gives you that fluffy, sweet base.
• Sour Cream → Greek Yogurt or Plant-Based Sour Cream
  Greek yogurt adds a little more tang and protein. Plant-based options work well for a vegan version.
• Canned Pineapple → Fresh Pineapple or Mango Chunks
  Fresh fruit adds a bit more texture and brightness. Just make sure to dice small and drain off any juice.
• Mandarin Oranges → Fresh Tangerines or Clementines
  Sweet, juicy, and a little zestier. Peel and segment them carefully to avoid bitterness from the pith.
• Maraschino Cherries → Fresh Cherries or Raspberry Preserves
  For a fresher take, pit and halve ripe cherries. Want a twist? A swirl of raspberry jam adds sweetness and color.
• Sweetened Coconut → Unsweetened Coconut Flakes
  If you prefer a less sugary bite or want to toast it for a nutty layer of flavor, go unsweetened.

Pro Tip: These swaps don’t just change the recipe—they can transform the whole vibe of the salad. Go tropical, go fresh, or go light. Your kitchen, your call.

Variations on Classic Ambrosia Salad Recipes

There’s no one way to make ambrosia. If you want to level things up—or just match what’s in your fridge—try one of these twists:

Tropical Ambrosia

• Pineapple, mango, banana, papaya, kiwi
  Toasted coconut for crunch
• A hit of lime zest to brighten it all up

Think beach vacation in a bowl.

Berry Ambrosia

• A mix of strawberries, blueberries, raspberries, blackberries
• Add sliced banana for creaminess
• Swap sour cream for vanilla yogurt for a smooth, fruity base

This one’s colorful, juicy, and perfect for summer brunch.

Chocolate Ambrosia

• Fold in chocolate pudding for richness
• Add chocolate chips or chopped walnuts for texture
• Use fruit cocktail instead of individual fruits

This is where ambrosia meets indulgence. Dessert lovers, you’ve been warned.

Want to win over the chocolate crowd? This is your move.

Storage Tips for Ambrosia Salad with Cool Whip

A good ambrosia salad holds up well in the fridge—but there are a few key rules to keep it tasting fresh and looking great.

• Refrigerate Properly: Store in an airtight container in the fridge for up to 4 days. Stir gently before serving again to refresh the texture.
• Don’t Leave It Out: Keep it chilled. Once it’s out for more than 2 hours, the dairy and fruit combo becomes a food safety no-go.
• Make Ahead-Friendly: This is a dream make-ahead dessert. Prep it the night before your gathering so the flavors have time to blend—and the marshmallows get that perfectly soft, pillowy bite.

“Ambrosia gets better with rest. Let it nap in the fridge, and it’ll reward you tenfold.

Why You’ll Love This Ambrosia Salad with Cool Whip

Looking for a dessert that wins hearts and saves time? This one’s got your back.

FAQs About Ambrosia Salad Recipe with Cool Whip

What is ambrosia salad?

It’s a chilled fruit salad made with whipped topping, fruit, marshmallows, and coconut—usually served as a dessert at gatherings.

Can I make ambrosia salad ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours (or overnight).

Can you freeze ambrosia salad?

Not recommended. The texture gets weird—marshmallows and Cool Whip don’t freeze well.

Is this the best ambrosia salad recipe?

We think so! It’s easy, nostalgic, and totally customizable.

How do I keep it from getting watery?

Drain all canned fruit very well, and avoid adding extra liquid or juicy fresh fruit without compensating for the moisture.

Final Thoughts + Call to Action

This ambrosia salad recipe with Cool Whip is what comfort food dreams are made of—sweet, creamy, fruity, and fuss-free. Whether you’re whipping it up for a holiday spread, a summer cookout, or just craving something nostalgic and easy, this one always hits the spot.

Give it a try, add your own spin, and let me know how it turns out. Got a family twist or secret ingredient? Drop it in the comments—I’m always down to learn new ambrosia salad recipes.

And hey, if you’re in the mood for something a little more decadent, don’t miss my how to make Slutty Brownies recipe the ultimate layered dessert that combines brownies, cookies, and Oreos in one outrageous bite.

Bookmark this ambrosia recipe for your next gathering, and keep the sweet stuff coming.

This is the fruit salad I want to eat.