Ambrosia salad can be made in different colors, depending on the flavor of Jell-O used in the recipe.
Start to finish: 20 minutes (all active time)
One large tub of Cool Whip
One 20-ounce can of chunky pineapple
One can of mandarin oranges
One large jar of maraschino cherries
One packet of Jell-O (flavor determines color of ambrosia)
One container of sour cream
Sweetened shredded coconut
Drain all of the fruit thoroughly.
In large mixing bowl, mix together fruit, Cool Whip and sour cream.
Add 1/2 bag of coconut, 1/2 bag of mini marshmallows, and 1/2 packet of Jell-O.
Mix well and refrigerate overnight.
Ambrosia salad -- it seems to me that this is one of those dishes people either like or they don't. I've not met too many people who are in-between about it.
Some time last year I shared my version of an ambrosia salad and it is my favorite but this ambrosia salad recipe is fabulous.
Lori McClane gave me this recipe, and she got this recipe from her mother, Judy. Judy's recipe calls for coconut and in the past I would have completely turned up my nose at anything with coconut in it. But I tried it anyway and I couldn't stop eating it.
Lori made and brought this recipe in for my work baby shower and I heard lots of folks raving over it.
Lori shared with me that you have the option of using different Jell-O flavors, which also determines the color of your ambrosia salad. That's a great idea. You can make this for St. Patrick's Day and use lime Jell-O and have something green to eat.
I love recipes that have versatility to them. It is nice to be able to change up a few ingredients in a dish for different holidays and occasions.
The best thing about this recipe, beside it being a sweet treat, is that it's fast and easy. Enjoy!
For the recipe, see Page 2B.