Paula Deen Ambrosia Salad

Paula Deen ambrosia salad turns marshmallows, pineapple, coconut and toasted pecans into a creamy, fluffy fruit dessert salad in 1 hour. Try this easy no-bake potluck dessert for holiday table spreads or church supper nights, since it's make-ahead, feeds a crowd and travels well.

Whip the heavy cream with the confectioner's sugar before the Greek yogurt goes in, because that gives you a light, spoonable dressing. Fold in the yogurt instead of stirring hard, or the cream deflates and the salad turns runny.

Paula adds Greek yogurt to the whipped cream, which makes the dressing a little tangy and keeps it from tasting too sweet next to the marshmallows and cherries. Segmenting the oranges and draining the pineapple well are what keep this salad from getting watery, and toasting the pecans first adds a deeper crunch.

Paula Deen Ambrosia Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking timeminutes

Calories

520

kcal

Whipped cream and Greek yogurt coat chewy marshmallows, juicy pineapple and orange segments in this fluffy fruit salad. A good chill in the fridge lets the dressing set, so each spoonful comes out creamy with a bit of crunch from the pecans.

Ingredients

• 1 cup heavy cream
  

• 3 tablespoons confectioner's sugar
  

• 3 cups Mini marshmallows
  

• 1 cup shredded and sweetened coconut
  

• 1 1/2 cup toasted and chopped pecans
  

• 1 cup segmented navel oranges
  

• 1/2 cup drained maraschino cherries
  

• 20 oz drained crushed pineapple
  

• 1/2 cup Greek yogurt
  

Directions

• Make the dressing: Whip 1 cup heavy cream with 3 tablespoons confectioner's sugar in a large bowl until soft peaks form. Then fold in 1/2 cup Greek yogurt until it's smooth and no streaks remain.
• Prep the fruit: Drain 20 oz crushed pineapple and 1/2 cup maraschino cherries well, then segment the navel oranges into 1 cup. Pat everything dry with paper towels so the salad doesn't turn watery.
• Add the mix-ins: Add 3 cups mini marshmallows, 1 cup shredded sweetened coconut, 1 1/2 cups toasted chopped pecans, the orange segments, cherries and pineapple to the bowl. Pour the yogurt mixture over the top.
• Fold and chill: Fold everything together gently until each piece is coated, then cover the bowl with plastic wrap. Chill for 1 hour so the marshmallows soften slightly and the flavors come together.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make ambrosia salad the day before?

Yes, it holds up well overnight in the fridge, and the marshmallows get softer and more tender. Stir it once before serving, and hold back the pecans until the last minute if you want them to stay crunchy.

How long does ambrosia salad last in the fridge?

Kept covered in an airtight container, it stays good for about 2 days. After that the fruit releases juice and the dressing thins out, so it's best to serve it fresh.

Can I use canned mandarin oranges instead of fresh navel oranges?

You can, and many cooks do. Drain them very well and pat them dry, because the extra syrup will thin the dressing. Fresh segments taste brighter, but canned ones are a fine shortcut.

Can I use Cool Whip instead of heavy cream?

Yes, a thawed 8 oz tub of whipped topping works in place of the whipped cream and sugar. You'll skip the whipping step, but the salad will taste a little sweeter and less rich.

Why did my ambrosia salad turn watery?

Undrained pineapple is the usual culprit, since it keeps releasing juice as the salad sits. Press the pineapple in a fine mesh strainer and dry the cherries and oranges, and the dressing will stay thick.