Ingredients:

  • 16 ounces frozen whipped topping, thawed
  • 1 cup full-fat sour cream
  • ¼ cup granulated sugar
  • 1 (20 ounce) can crushed pineapple, well drained
  • 2 (11 ounce) cans mandarin oranges, well drained
  • 1.5 cups mini marshmallows
  • 1 cup shredded coconut, sweetened
  • 1 cup chopped pecans

Instructions:

  1. Prepare the Creamy Base: In a large mixing bowl, gently combine the thawed whipped topping, full-fat sour cream, and granulated sugar until just blended and smooth. Do not overmix.
  2. Drain the Fruits: Thoroughly drain all canned pineapple and mandarin oranges. Gently pat the fruit dry with paper towels to remove any excess moisture.
  3. Combine Ingredients: Carefully fold the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and chopped pecans into the creamy base. Use a spatula to gently incorporate all ingredients, preserving the airy texture of the whipped topping.
  4. Chill: Transfer the ambrosia salad to a serving bowl. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the flavors to meld and the salad to set.
  5. Serve: Serve chilled.