Ingredients
- 1 (15 ounce) can fruit cocktail, drained
- 1 (11 ounce) can mandarin oranges, drained
- 1 (15 ounce) can pineapple tidbits or chunks, drained
- 1 cup mini marshmallows
- 1 cup sour cream
- 1 (8 ounce) container whipped topping, thawed
Instructions
- Combine the fruits: In a large serving bowl, mix together the drained fruit cocktail, mandarin oranges, and pineapple.
- Add marshmallows: Gently stir in the mini marshmallows.
- Creamy dressing: In a separate bowl, whisk together the sour cream and whipped topping until smooth.
- Coat the fruit: Fold the creamy mixture into the fruit and marshmallow mixture until well coated.
- Chill: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the marshmallows to soften.
Variations to Try
- Ambrosia Salad: Add 1 cup of sweetened shredded coconut to the classic recipe.
- Tropical Twist: Replace the mandarin oranges with diced mango and add a splash of lime juice.
- Cranberry Delight: For a festive touch, include 1/2 cup of fresh or dried cranberries.
- Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts.
- Dairy-Free: Use dairy-free whipped topping and a plant-based sour cream alternative.
Tips:
- Make it ahead: This salad is great for preparing in advance, making it ideal for holidays and gatherings.
- Let it rest: The longer it chills, the better the flavors will meld, and the marshmallows will soften.
- Customize it: Feel free to experiment with your favorite fruits or additions to create a signature salad.
Enjoy!
