Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- For additional flavor, arrange the chopped pecans on a baking sheet and toast in the oven for 10 minutes, or until the nuts are lightly browned. Let the pecans cool completely before using, about 15–30 minutes.
- Place the crushed pineapple, mandarin oranges, and maraschino cherries in a mesh strainer set over the sink. Allow the fruit to drain for 15–20 minutes, tossing occasionally so all excess juice is removed.
- In a large bowl, combine the drained fruit, coconut, vanilla, cooled toasted pecans, mini marshmallows, Cool Whip, and Greek yogurt. Gently fold the mixture together with a spatula until fully combined and creamy, being careful not to deflate the Cool Whip.
- Cover the bowl with plastic wrap and refrigerate for 4 hours to allow the salad to firm up and the flavors to blend.
- Serve chilled as desired.
Nutrition
Notes
Ambrosia salad can be prepared up to 24 hours in advance and tastes even better chilled. To keep the texture light and fluffy, gently fold the ingredients rather than stirring vigorously. For a nut-free version, simply omit the pecans or substitute with another nut of your choice. Store leftovers in an airtight container in the refrigerator for up to 3–5 days. Avoid freezing, as the creamy base and fruit will lose their texture when thawed. Always serve well-chilled for the best flavor and consistency.