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Ambrosia Salad

by

Yield: 8 to 12 servings

An old-fashioned dessert that hasn't lost an ounce of appeal over the years, Ambrosia is extremely easy to prepare and makes a light, refreshing dessert.

Ingredients:

  • 2 cups drained and chopped oranges
  • 2-1/2 cups (half of a 10-ounce bag) miniature marshmallows
  • 1 cup chopped pecans
  • 2 cups drained crushed pineapple
  • 1 cup coconut
  • 1 carton (16 ounces) sour cream

Instructions:

Mix together all the ingredients. Chill in the refrigerator.

Updated Thursday, May 23rd, 2002
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8 Responses to Ambrosia Salad

  1. Anonymous December 19, 2002 at 11:49 am #

    Hooray! The “real” version of ambrosia, without those strange additions of things like cranberries. Some things should just not be messed with. Can’t wait to serve this at family dinners.

  2. Anonymous June 9, 2004 at 10:50 pm #

    It was delicious.

  3. Anonymous December 27, 2006 at 11:10 am #

    Glad to see someone besides myself knows what Ambrosia is supposed to be! Only alteration I make is I don’t add coconut. This does not alter the taste.

  4. Anonymous August 8, 2007 at 12:12 pm #

    There is not a better salad than this. PERIOD!
    Only problem I have is I will not quit eating until it’s all gone! MMMMmmmm GOOD!

  5. Anonymous September 25, 2008 at 11:35 am #

    Glad to find an original recipe for this. The only substitution I would make is to use chopped walnuts instead of pecans.

  6. Anonymous March 25, 2009 at 12:20 pm #

    Love this! I make it without the pecans. It’s been a big hit at summer barbecues. I never have any leftovers.

  7. Marge Mullen March 1, 2012 at 10:44 am #

    Been making this recipe for years!

  8. Denise May 15, 2013 at 2:52 pm #

    I love this so much better with the sour cream – the marshmallows are sweet enough!

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