Thursday, September 10, 2015


When I was a kid, my mother made ambrosia. I loved it! So when I saw this recipe for Sweet Ambrosia Salad from Gooseberry Patch's 101 Homestyle Favorites cookbook, I knew I had to make it. 

The recipe called for pastel mini-marshmallows but you could just use white ones. I am sure if you are making this with children in mind, they would love the colored marshmallows. You could also use plain or vanilla yogurt in place of the sour cream.


1       20 - oz can pineapple chunks, drained
1       14-1/2 oz jar maraschino cherries, drained
1        8 oz container sour cream
1        10-1/2 oz pkg pastel mini marshmallows
1/2    cup sweetened flaked coconut

Combine fruit in a large bowl;

add the sour cream 

and stir until coated.

Fold in coconut 
and marshmallows; cover and chill overnight in refrigerator.

Makes 8 to 10 servings.

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