Easter Ambrosia Salad Recipes

AMBROSIA SALAD

Steps:

• Fold sour cream into Cool Whip in a large serving bowl.
• Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
• Serve immediately or refrigerate until serving.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

AMBROSIA SALAD {PERFECT FOR EASTER!}

Steps:

• Open all three cans of pineapple and drain the juice into a measuring bowl. Use this juice in the following sauce. In medium pot mix together the flour, sugar, and salt. Then whisk in the pineapple juice and eggs. Place over medium heat and stir regularly until mixture has boiled for 1 or 2 minutes and is thick. Remove from heat, stir in lemon juice and allow mixture to cool completely.
• Once mixture is cooled, cook the pasta then drain and set aside. In large mixing bowl combine the heavy whipping cream and powdered sugar. Beat with an electric mixer until thick, stiff peaks should form. Don't beat until it turns to butter, but you do want it thick.
• In an extra large serving bowl combine the drained fruit, coconut, pasta, marshmallows. Then pour the cooled sauce over top and fold in the whipped cream. Stir to combine everything. Chill in fridge several hours or over night before serving.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

EASTER AMBROSIA SALAD

Steps:

• Mix fruit, pecans, coconut and marshmallows in a large serving bowl.
• Gently stir in whipped topping until completely incorporated.
• Serve in small dessert bowls and decorate top with a few sprinkles.

HOLIDAY AMBROSIA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
• Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
• Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.