Name: Ambrosia Salad
Prep time: 10 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 1 cup heavy cream (cold); 2 tablespoon powdered sugar; 1 cup sour cream; 1 can mandarin oranges (15 oz) (drained well); 1 can pineapple tidbits (20 oz) (drained well); 1 cup maraschino cherries (halved and patted dry); 2 cup mini marshmallows; 1 cup sweetened shredded coconut; ½ cup pecans (chopped)

Instructions

Whip the cream
Whip the cream:
In a large bowl, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar using a hand mixer for 2 to 3 minutes, until stiff peaks form. Gently fold in 1 cup sour cream.
Fold in the fruit
Fold in the fruit:
Add the drained mandarin oranges and pineapple, 1 cup halved maraschino cherries, 2 cups mini marshmallows, 1 cup shredded coconut, and ½ cup chopped pecans. Fold gently until everything is evenly coated.
Chill and serve
Chill and serve:
Cover and refrigerate the ambrosia salad for at least 1 hour, so the marshmallows soften and the flavors blend. Stir gently before serving.

Tips

Drain the canned fruit very well and pat the cherries dry, or the salad turns runny and pink. An 8-ounce tub of whipped topping can replace the homemade whipped cream for the classic retro version. Swap the sour cream for Greek yogurt for a tangier, lighter ambrosia.