Tank Cooks Ambrosia Salad
Thanks to Charlie France for the recipe
Send recipes to NJTank99@gmail.com
Ingredients:
- 2 cups Fresh Pineapple (cut into small pieces)
- 15-ounce can Mandarin Oranges (drained)
- 14 ounces Maraschino Cherries (drained)
- 1 cup Sweetened Shredded Coconut
- 3 cups Marshmallows
- 1 1/3 cup Heavy Cream
- 3 Tablespoons Sugar (add more if you want it sweeter)
- 1/4 cup Cool Whip
Optional Ingredients:
- 1 cup Green Grapes (cut into half)
- 1/2 cup Pecans (chopped)
Directions
- In a large mixing bowl, add the heavy cream and sugar and whip until soft peaks form. Carefully fold in the sour cream. If you want a sweeter ambrosia salad, add more sugar to taste.
- Cut the pineapple into small pieces.
- In a large bowl, add pineapple, drained mandarin oranges, drained maraschino cherries, coconut flakes, and mini marshmallows. Make sure to thoroughly drain the fruit so this ambrosia fruit salad isn't runny.
- Carefully fold in the whipped cream mixture. Cover and place in the refrigerator to chill for about 2 hours to allow the flavors to develop.
