Ambrosia Cream Fruit Salad - Robert Townsend

# What You Need:

01 - 1 can (15 oz) pineapple chunks, drained

02 - 1 can (15 oz) mandarin oranges, drained

03 - 1 cup seedless red grapes, halved

04 - 1 cup maraschino cherries, halved and patted dry (optional)

05 - 1 cup sour cream or Greek yogurt

06 - 1 cup whipped topping (e.g., Cool Whip)

07 - 1½ cups mini marshmallows

08 - 1 cup sweetened shredded coconut

09 - ½ cup chopped pecans or walnuts (optional)

01 - In a large mixing bowl, combine the drained pineapple, mandarin oranges, grapes, and cherries if using.

02 - Incorporate the mini marshmallows, shredded coconut, and nuts if opting to include them.

03 - Gently fold in the sour cream and whipped topping to evenly coat all ingredients.

04 - Cover and refrigerate for at least 1 hour to allow flavors to meld together.

05 - Stir gently before serving. Present chilled.

01 -

It comes together in under 15 minutes with zero cooking required, leaving you more time to actually enjoy your gathering.
The flavors actually improve as it sits in the fridge, so you can make it hours ahead without stress.
Everyone loves it—kids, grandparents, people who usually skip dessert—because it hits that sweet spot between fruit and indulgence.

02 -

Don't skip the draining step on your canned fruit or you'll end up with a weepy salad that turns watery after a few hours.
Add fresh fruit like apples or bananas literally right before serving, not earlier, because they'll brown and release too much liquid.

03 -

Make this the night before your event—it's one of those rare dishes that genuinely gets better as it sits because the marshmallows soften and everything melds.
If you're bringing it somewhere, keep it in the coldest part of your cooler and don't open the container until you're ready to serve, which keeps the texture pristine.