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Michael Rosenbaum's Mother's Ambrosia

About the Recipe

The one thing I remember as a child was that my mother would always try to make a big turkey dinner. She was not a good cook, but for some reason, I did love her ambrosia. That’s what I remember.

Ahhhh…. the marshmallows. Try this and see how you like it...


Canned drained pineapple tidbits. Crushed pineapples work well, too! And fresh pineapples are also good.

Canned mandarin oranges. Drain the oranges or you’ll end up with a watery salad.

Shredded coconut. Toast the coconut shreds to bring out their natural flavors. I like a little crunch.

Cool Whip. This is what makes this fruit salad irresistibly sweet and creamy. 

Sour cream. fruit slices taste spectacular with sour cream. If it’s weird pairing a tangy dressing with fruit salad, you won’t even taste the sour creme. It just cuts the sweetness of the fruits.

Mini-marshmallows. These give an interesting texture to the dish. This and with sour cream create a sweet balance of flavors.

  • 3-20oz cans of crushed pineapple drained

  • 4-15oz cans mandarin oranges drained

  • 1-8oz container of cool whip

  • 1-8oz container of sour cream

  • 1-10.5oz package of miniature marshmallows

  • 3/4 cup of shredded coconut.


With this simple ambrosia fruit salad recipe, you’ll have a fool-proof dessert ready to go in less than 15 minutes. Perfect for your next potluck or get-together. 

  1. In a large bowl, mix together crushed pineapple, mandarin oranges, Cool Whip, sour cream, marshmallows, and shredded coconut. Cover the bowl with plastic wrap.

  2. Refrigerate the salad for at least two hours to give the fruit flavors ample time to blend. If you can, let the salad sit in the fridge overnight: this will allow the marshmallows to soak up any excess liquid.

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