Ambrosia Salad Fruity Marshmallows (Print Version)
# Ingredients:
→ Whipped cream base
01 -
¾ cups (180 ml) heavy cream
02 -
¼ cup (35 g) powdered sugar
03 -
½ teaspoon vanilla extract
04 -
½ cup (120 g) sour cream
→ Fruits and additions
05 -
11 oz (312 g) can mandarin oranges, well drained
06 -
10 oz (¾ cup) maraschino cherries, well drained and without stems
07 -
1 8 oz can pineapple tidbits, well drained
08 -
1 ½ cups (120 g) sweetened shredded coconut
09 -
4 cups (200 g) mini marshmallows
# Instructions:
01 -
In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until the mixture is thick, fluffy, and forms stiff peaks.
02 -
Using a spatula, gently fold the sour cream into the whipped cream until well combined.
03 -
In a separate bowl, stir together mandarin oranges, maraschino cherries, pineapple, shredded coconut, and mini marshmallows until evenly combined.
04 -
Fold the whipped cream and sour cream mixture into the fruit mixture until thoroughly incorporated.
05 -
Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to develop.
# Notes:
01 -
For a tropical flavor, use fruit-flavored mini marshmallows; classic white marshmallows also work.
02 -
Adding ¾ cup of coarsely chopped nuts, such as pecans or walnuts, can enhance flavor and texture.
03 -
Store the salad in the refrigerator for up to 3 days in an airtight container for best results.