Traditional Ambrosia Salad for Easter

If you ask me, ambrosia salad is one of those retro dishes that deserves a spot on every Easter table.

This classic fruit salad brings together fluffy whipped cream, chewy marshmallows, and tropical fruits for a sweet side dish that feels like a celebration. Juicy mandarin oranges and pineapple mix with coconut and cherries in a creamy dressing.

It’s finished with crunchy pecans that add just the right amount of texture. The whipped cream and Greek yogurt base keeps everything light and creamy without being too heavy.

It’s a crowd-pleasing recipe that comes together quickly, perfect for Easter brunch or any spring gathering.

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What Kind of Cream Should I Use?

For ambrosia salad, heavy whipping cream is your best bet since you’ll want something that can be whipped into soft peaks to give the salad that classic fluffy texture. Regular heavy cream (around 36% fat) works perfectly and is easy to find at any grocery store. If you’re short on time, you could use pre-whipped cream from a tub, but freshly whipped cream tastes better and gives you more control over the sweetness. Just make sure your cream is cold before whipping – pop it in the fridge for at least 30 minutes beforehand, and if you really want to go the extra mile, chill your mixing bowl too.

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Options for Substitutions

This classic salad is pretty forgiving when it comes to swaps:

• Cream: You can use whipped topping like Cool Whip instead of cream if you prefer. Just skip the sugar since most whipped toppings are already sweetened.
• Yogurt: Sour cream works great here if you don’t have yogurt on hand. Greek yogurt also works well and adds extra creaminess.
• Mandarin oranges: Fresh orange segments work perfectly if you want to skip the canned version. You can also use canned peaches or fruit cocktail for a different twist.
• Maraschino cherries: If you’re not a fan of the bright red cherries, try using fresh grapes cut in half or dried cranberries for a less sweet option.
• Pecans: Walnuts or sliced almonds make good substitutes if pecans aren’t available. You can also leave the nuts out entirely if anyone has allergies.
• Coconut: Sweetened or unsweetened shredded coconut both work fine. If you’re not a coconut fan, you can reduce the amount or skip it, though it is a traditional part of ambrosia salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with ambrosia salad is not draining the canned fruit well enough, which leads to a watery, runny salad that won’t hold together – press the fruit gently with paper towels after draining to remove excess moisture.

Another common error is under-whipping the cream, so make sure you beat it until stiff peaks form (not just soft peaks), which gives the salad its signature fluffy texture and helps it stay creamy instead of separating.

Don’t skip the chilling time, as 30 minutes in the fridge allows the flavors to blend and the marshmallows to soften slightly, making each bite more cohesive.

For even better results, fold in the fruit and other ingredients gently to avoid deflating all that air you worked to whip into the cream, and consider making it a few hours ahead since ambrosia salad actually tastes better after sitting in the fridge.

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What to Serve With Ambrosia Salad?

Ambrosia salad is a sweet, fruity side dish that works perfectly alongside your Easter ham or roasted turkey. I like to serve it as part of a bigger spread with other classic sides like scalloped potatoes, green bean casserole, and dinner rolls. Since it’s on the sweeter side, it balances out really well with savory main dishes and helps round out the meal. Some people even enjoy it as a light dessert after Easter dinner, especially since it’s cool and refreshing.

Storage Instructions

Store: Keep your ambrosia salad in an airtight container in the fridge for up to 3 days. The marshmallows will soften over time and soak up some of the creamy mixture, which honestly makes them even better! Just give it a gentle stir before serving if any liquid has settled at the bottom.

Make Ahead: This salad is actually perfect for making a day ahead since all the flavors meld together beautifully overnight. Just wait to add the pecans until right before serving so they stay nice and crunchy instead of getting soft.

Serve: Always serve ambrosia salad cold straight from the fridge. If it’s been sitting out at your Easter gathering for more than 2 hours, it’s best to toss any leftovers since it contains dairy and fruit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 14-18 g
• Fat: 75-85 g
• Carbohydrates: 230-260 g

Ingredients

For the dressing:

• 1.25 cups cream (I use Horizon Organic heavy whipping cream for the best peaks)
• 0.33 cup sugar
• 0.5 cup yogurt (I prefer Fage 5% Greek yogurt for a thicker, tangier dressing)
• 0.5 teaspoon vanilla extract

For the salad:

• 1 cup coconut (sweetened shredded varieties work best for moisture)
• 15 oz mandarin oranges
• 10 oz pineapple
• 1 cup maraschino cherries (patted dry very thoroughly to prevent the salad from turning pink)
• 1.5 cups marshmallows
• 0.5 cup pecans

Step 1: Prepare the Whipped Cream Base

• 1.25 cups heavy whipping cream
• 0.33 cup sugar
• 0.5 cup Greek yogurt
• 0.5 teaspoon vanilla extract

Pour the heavy whipping cream into a chilled mixing bowl and beat on medium-high speed for about 1-2 minutes until soft peaks form.

Gradually add the sugar while continuing to beat until stiff peaks form—this takes about 2-3 minutes total.

The cold cream and gradual sugar addition help create stable, fluffy peaks that won’t weep.

Gently fold in the Greek yogurt and vanilla extract until just combined, being careful not to overwork the mixture or it will lose its airy texture.

Step 2: Prepare the Fruit and Dry Ingredients

• 15 oz mandarin oranges
• 10 oz pineapple
• 1 cup maraschino cherries
• 0.5 cup pecans
• 1.5 cups marshmallows
• 1 cup coconut

Drain the mandarin oranges and pineapple thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents the salad from becoming watery.

Pat the maraschino cherries completely dry with paper towels; I like to be very thorough here since any remaining liquid will bleed red color into the entire salad.

Roughly chop the pecans if they’re large, and measure out the marshmallows and coconut into separate bowls for easy assembly.

Step 3: Combine and Chill

• drained fruit and cherries from Step 2
• marshmallows, pecans, and coconut from Step 2
• whipped cream mixture from Step 1

Add the drained fruit, cherries, marshmallows, pecans, and coconut to a large mixing bowl.

Pour the whipped cream mixture from Step 1 over the fruit and gently fold everything together using a spatula or large spoon until all ingredients are evenly coated and no streaks of cream remain.

Transfer to a serving dish and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the texture to set slightly.

Traditional Ambrosia Salad for Easter

Delicious Traditional Ambrosia Salad for Easter recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 7 servings

Calories 1800 kcal

Ingredients

  

For the dressing::

• 1.25 cups cream (I use Horizon Organic heavy whipping cream for the best peaks)
• 0.33 cup sugar
• 0.5 cup yogurt (I prefer Fage 5% Greek yogurt for a thicker, tangier dressing)
• 0.5 teaspoon vanilla extract

For the salad::

• 1 cup coconut (sweetened shredded varieties work best for moisture)
• 15 oz mandarin oranges
• 10 oz pineapple
• 1 cup maraschino cherries (patted dry very thoroughly to prevent the salad from turning pink)
• 1.5 cups marshmallows
• 0.5 cup pecans

Instructions

 

• Pour the heavy whipping cream into a chilled mixing bowl and beat on medium-high speed for about 1-2 minutes until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form—this takes about 2-3 minutes total. The cold cream and gradual sugar addition help create stable, fluffy peaks that won't weep. Gently fold in the Greek yogurt and vanilla extract until just combined, being careful not to overwork the mixture or it will lose its airy texture.
• Drain the mandarin oranges and pineapple thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents the salad from becoming watery. Pat the maraschino cherries completely dry with paper towels; I like to be very thorough here since any remaining liquid will bleed red color into the entire salad. Roughly chop the pecans if they're large, and measure out the marshmallows and coconut into separate bowls for easy assembly.
• Add the drained fruit, cherries, marshmallows, pecans, and coconut to a large mixing bowl. Pour the whipped cream mixture from Step 1 over the fruit and gently fold everything together using a spatula or large spoon until all ingredients are evenly coated and no streaks of cream remain. Transfer to a serving dish and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the texture to set slightly.