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Sunday, June 19, 2016

# #SundaySupper # desserts

Ambrosia Salad #SundaySupper

Ambrosia Salad is an old-fashioned fruit salad that has stood the test of time. It's a hit with adults and kids alike, and is the perfect dish for potlucks and BBQ's.


Nothing brings back more cherished memories, than our favorite foods from our childhood. So this week as we roll into the lazy days of summer, the #SundaySupper tastemakers are conjuring up the past, with recipes that remind us of the carefree summer days of our childhood. A big thank you goes out to our amazing host, Coleen of The Redhead Baker, who made this event happen!



My favorite childhood food memory is my mom's Ambrosia Salad. Every summer this sweet and yummy dessert salad was a must at picnics and potlucks. What better way to finish off a summer-time meal, then with a light and creamy fruit salad? It's the perfect cool and refreshing dessert that wont weight you down.

I make my Ambrosia Salad just a little differently than my mom did though. While her version was delicious, I wanted to cut down on the sweetness level just a tad. So I experimented and added a little Greek yogurt to the mix and love it. It adds a little tang that mellows out the sweetness, and makes for one delicious fruit salad.


I usually stay away from cool-whip, and prefer making my own whipped cream. But with this recipe, I use the store bought stuff. The reason being that homemade whipped cream isn't stabilized like cool whip is, and will break down and become watery after a few hours in this salad. I have heard of a stabilized homemade whipped cream, but haven't had the time to do any experimenting with it yet. If I find out it works, I'll be sure to come back and update this recipe with it.

The great thing about ambrosia salad is that it's extremely adaptable. No cherries? No problem! Use what you have on hand and make it your own, because just about any fruit will taste amazing in this recipe.

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Ambrosia Salad


Ingredients

1 - 8 ounce container whipped topping, thawed
1/2 cup Greek yogurt
1 11-ounce can mandarin oranges, drained
1 20-ounce can crushed pineapple, drained
1 - 10 ounce jar maraschino cherries, drained and patted dry
1 cup sweetened coconut flakes
1 1/2 cups mini marshmallows
1/2 cup chopped pecans or walnuts, (optional) I prefer keeping the nuts separate, and allowing people to add some to their individual serving if they want to.

Directions

Place whipped topping and yogurt in a large bowl, and stir gently to combine.
Carefully fold the mandarin oranges, pineapple, cherries, coconut, marshmallows, and nuts if using, into the whipped topping mixture. (Make sure the fruit has been drained very well)
Chill before serving.

Check out what everyone else made...

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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6 comments:

  1. I fell in love with this salad in college!!! So yummy---I need to make it again!!!

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  2. Cold cream and fruit is wonderful on a summer day. That's why Ambrosia salad has stood the test of time.

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  3. This is one amazing looking ambrosia salad! We love ambrosia!

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  4. This does bring back memories. This was a staple at our potlucks when I was growing up but I haven't had it in years! I need to try this - I'm intrigued by the addition of the greek yogurt.

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