Italian Ambrosia Salad Recipes

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA SALAD (THE BEST FRUIT SALAD)

Steps:

• Mix pineapple, mandarin oranges, Cool Whip, sour cream, marshmallows, and shredded coconut together in a bowl.
• Cover bowl with plastic wrap and refrigerate until flavors blend. Refrigerate for at least 2 hours. Tastes even better when chilled overnight.

HOLIDAY AMBROSIA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
• Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
• Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

AMBROSIA SALAD

Steps:

• Fold sour cream into Cool Whip in a large serving bowl.
• Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
• Serve immediately or refrigerate until serving.

ITALIAN AMBROSIA

Steps:

• Add sugar to mascarpone and mix well by hand or electric mixer.
• Add sour cream and mix well.
• Place all ingredients in mixing bowl.
• Stir fruit gently, mixing well.
• Cover with plastic wrap.
• Refrigerate several hours or overnight.
• Just before serving, spoon into a pretty glass or crystal serving bowl.

ITALIAN AMBROSIA SALAD

Steps:

• Combine mandarin oranges, bananas, green grapes, dates and sprinkle with lemon juice.
• Whip whipping cream and combine with mayannaise and fold into fruit mixture.
• Mix in coconut and almonds.
• Serve cold.

PISTACHIO AMBROSIA

Steps:

• Drain the mandarin oranges and fruit cocktail in a colander.
• In a large bowl add the crushed pineapple with juice and pour in the packet of pistachio instant pudding.
• Mix all together until well combined.
• Add the rest of the fruit ( with the coconut if using).
• Fold in the non-dairy whipped topping and marshmallows.
• Pour into a see-through bowl if preferred.
• Garnish with cherries, pistachios, and coconut.
• Chill around 3 hours before serving.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.