Oh hey there, lovely foodie friends! Welcome back to my little corner of kitchen chaos. Today, I’m spilling the beans on one of my ultimate guilty pleasures – the Delish Ambrosia Salad. It’s a whimsical, chilled combo of fruits, marshmallows, and all things creamy. It’s sweet, a bit wild, and basically the potluck legend you’ll dream of at midnight. Made this on a random Wednesday and it was love at first bite!

I swear, every time I whip this up, my husband’s eyes light up like he’s five and it’s Christmas morning. One time, the whole fam came over for Sunday dinner, and I happened to toss this together with what I had left in the pantry. My niece, who thinks veggies are evil, became a fruit salad fiend that day. Now it’s our secret weapon to win over even the pickiest eaters. We’ve had it at birthday parties, brunches, and yeah, even breakfast when we’re feeling fancy. It’s become our sweet little tradition.

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Why You’ll Love This Delish Ambrosia Salad

– It’s like taking a nostalgic trip back to your grandma’s kitchen.
– You literally cannot mess this up (believe me, I’ve tried).
– Perfect excuse to dive into a container of marshmallows.
– It doubles as a side dish and dessert, so win-win!

How to Make It

Okay, so I’m gonna be straight with you. Making this is as fuss-free as yelling at daytime TV. Start off by tossing some fruity goodness into a big ol’ bowl – we’re talking pineapple, mandarin slices, and whatever else makes your heart happy. Then, comes the part where my inner kid has a blast – marshmallows! So maybe the bag sorta just spills in, a little slip up now and then, you get it. Next, you fold in the creamy dreamy stuff (which is why people love you when you bring this dish). Stir it all up like you mean it, throw it in the fridge to chill, and bingo!

Ingredient Notes

– Pineapple: Gives it that zesty vibe, but fresh or canned will do the trick. Just remember the canning juice isn’t part of the gig.
– Mini Marshmallows: Don’t skimp. Ever. They’re more than just decoration; they’re little fluffy clouds of joy.
– Whipped Cream: Crazy easy to mess up — over-mix and it’s soup. Keep it fluffy, folks.

Recipe Steps

1. Dump fruits into a large bowl.
2. Add marshmallows to the fruity party.
3. Gently fold in the whipped cream.
4. Stir until everything’s evenly coated.
5. Refrigerate until it’s nicely chilled.
6. Enjoy while making new family memories!

What to Serve It With

Tips & Mistakes

– Never rush the chilling step. Warm ambrosia? Pass.
– Don’t skimp on the marshmallows or your family might vote you off the dessert island.

Storage Tips

This baby keeps well in the fridge for a couple of days – if you actually have leftovers. Tightly cover it to keep it fresh, but I wouldn’t be mad at you if you sneaked a spoonful straight from the bowl at breakfast. Cold and sweet is the new coffee!

Variations and Substitutions

Feeling crazy? Toss in some shredded coconut or chopped nuts for that texture punch. Out of whipped cream? Cool whip saves the day, or Greek yogurt for a tangy twist if you’re feeling rebellious. Improvise like a boss when it’s all about emptying the pantry.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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