Easy Ambrosia Fruit Salad Recipe
I love to cook. I do. And sometimes I would rather have a tooth pulled! Don’t you have those days when you are so darn busy that cooking is the last thing you want to do? Those are the nights we have breakfast for dinner or even better, a no bake dish.
One of my mom’s favorite dishes was a simple fruit salad. My grandmother made her own version. It was this Easy Ambrosia Fruit Salad Recipe. It is like a light, fluffy cloud of deliciousness. I could eat it by the bucket full.
According to Wikipedia, the name Ambrosia references the food of Greek gods. They go on to say it is believed to be an American dish originated in the late 19th century.
This makes me sad. I thought my Gram invented it! Nonetheless, I could still eat it by the bucket full!
Traditionally, Ambrosia Fruit Salad includes pineapple and sometimes even sour cream. I am not a fan of pineapple. Gram hated cream cheese.
Seriously, this recipe is crazy simple. You open a few cans of fruit, a tub of whipped topping and a package of coconut. Add some chopped nuts and a maraschino cherry or two, or a dozen, and you have a delicious dessert!
This recipe makes a great dish for Easter, Mother’s Day or your next potluck. Add your favorite fruits, nuts and other toppings and enjoy…by the bucket full! It goes great with my Spicy Shrimp Cobb Salad Recipe.
- 8 ounces whipped topping
- ½ cup vanilla Greek yogurt
- 1 cup shredded sweetened coconut
- 1 can fruit cocktail, drained
- 1 cup maraschino cherries, drained
- 1/2 cup chopped pecans, optional
- 1 1/2 cups mini fruit flavored marshmallows
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
What is your favorite ingredients you always put in your fruit salad? I would love to know! Please share in the comments below!
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