Remember this pink stuff? That's what we called it when we were kids. My brother and I used to pick out the marshmallows and cherries and leave the rest.
My Mom never made Ambrosia but it was always on our holiday table. A friend would bring it for Easter dinner. A coworker would bring it to the company picnic. The in-laws would bring it for Christmas and Thanksgiving an the neighbors would bring it to potluck. It used to just show up at every gathering. It still does! But the Ambrosia I make today is very different from the old recipes that used mayonnaise or Miracle Whip. This is the modern day pink stuff!
Ambrosia (AKA "The Pink Stuff")
1 (8 oz.) tub of whipped topping, thawed
1 cup sour cream
1 (8 oz.) can crushed pineapple
1 (15 oz.) can mandarin orange segments
1 1/2 cups sweetened coconut flakes
1 1/2 cups mini marshmallows
1 (10 oz.) jar of maraschino cherry halves
1/2 cup chopped pecans or walnuts (optional)
1 cup red or green seedless grapes, sliced in half (optional)
The most important step in making Ambrosia is to drain your fruit. I don't mean just put your hand over the can and allow some juices to run through. I mean dump it all out in a colander and let it drain in the sink for at least 3-4 hours. There is nothing worse than wet and soggy Ambrosia.
In a medium bowl, combine whipped topping and sour cream. Add in coconut flakes and marshmallows. Then gently fold in the crushed pineapple, mandarin oranges, maraschino cherries and grapes and nuts, if using. Cover with plastic wrap and refrigerate for about an hour before serving.
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