Ambrosia Salad with Marshmallows (Print Version)
# Ingredients:
→ Whipped Cream Base
01 -
¾ cups (180 ml) heavy cream
02 -
¼ cup (35 g) powdered sugar
03 -
½ teaspoon vanilla extract
04 -
½ cup (120 g) sour cream
→ Fruit and Additions
05 -
11 oz (312 g) mandarin oranges, well drained
06 -
10 oz (¾ cup) maraschino cherries, well drained and without stems
07 -
1 8 oz (227 g) can pineapple tidbits, well drained
08 -
1 ½ cups (120 g) sweetened shredded coconut
09 -
4 cups (200 g) mini marshmallows (rainbow or classic)
# Instructions:
01 -
In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until the mixture is thick, billowy, and the consistency of Cool Whip.
02 -
Use a spatula to fold the sour cream into the whipped cream until completely combined.
03 -
In a separate bowl, stir together the mandarin oranges, maraschino cherries, pineapple tidbits, sweetened shredded coconut, and mini marshmallows.
04 -
Add the whipped cream and sour cream mixture to the fruit mixture. Stir until completely combined. Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
# Notes:
01 -
This salad can be made 1-24 hours in advance, as the flavor develops over time.
02 -
Store the finished product in an airtight container in the refrigerator for up to 3 days.
03 -
Adding ¾ cup of coarsely chopped nuts, such as pecans or walnuts, is a great variation.