Pioneer Woman Ambrosia Salad Recipe

In just a few steps, you can create a creamy concoction of whipped cream, cream cheese, and sour cream, studded with juicy mandarin oranges, pineapple tidbits, and mini marshmallows. Toasted coconut and maraschino cherries add the finishing touches for a delightful sweet and tangy dessert salad that everyone will love.
This recipe is perfect for those who love sweet and creamy desserts. It's also a great way to use up leftover fruit or whipped cream.

Ingredients

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• ½ cup sour cream
• 1 (15-ounce) can mandarin oranges, drained
• 1 (20-ounce) can pineapple tidbits, drained
• 2 cups mini marshmallows
• ¾ cup shredded sweetened coconut
• Maraschino cherries for garnish (optional)
• Pink grapefruit, peeled and cut into sections (optional) *⅓ cup toasted coconut chips for garnish (optional)

Directions

1. Make the Creamy Base: Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. In a separate bowl, whip the heavy cream on medium speed until soft peaks form. Gently fold the cream cheese mixture into the whipped cream until stiff peaks form. Fold in the sour cream.
2. Combine and Chill: Add the mandarin oranges, pineapple tidbits, marshmallows, and shredded coconut to the creamy mixture. Fold everything together gently until well combined. Pour the salad into a serving bowl or casserole dish and refrigerate for at least 1 hour, or up to 24 hours.
3. Garnish and Serve: Just before serving, top the salad with maraschino cherries, grapefruit sections, and toasted coconut chips, if desired.