Best 20 Ambrosia Recipes

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

SARAH'S AMBROSIA FRUIT SALAD

Steps:

• Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

QUICK AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. Chill until serving.

MAMA'S AMBROSIA

Steps:

• In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.

COCONUT AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

AMBROSIA SALAD WITH JELL-O®

Steps:

• Place whipped topping in a large bowl and stir until thawed and smooth. Add gelatin and mix well. Add pineapple with juice, walnuts, and marshmallows. Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

AMBROSIA LAYER CAKE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
• Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
• Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
• Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
• Make filling while layers bake:
• Whisk together eggs in a heatproof bowl until combined well.
• With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
• Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
• Make frosting:
• Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
• Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
• Assemble cake:
• Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.

PISTACHIO AMBROSIA

Steps:

• Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4-qt. bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

LAZY DAYS AMBROSIA

Steps:

• Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding.
• Fold whipped topping into pudding mixture until smooth; top with coconut.
• Refrigerate until chilled, at least 30 minutes.

AMBROSIA SALAD WITH YOGURT

Steps:

• Combine pineapple chunks, grapes, mandarin oranges, coconut, marshmallows, yogurt, pecans, and sugar in a large bowl; mix to combine. Serve immediately or for best results, chill for 2 to 3 hours.

HAWAIIAN AMBROSIA SALAD

Steps:

• Drain fruit well.
• Mix all ingredients together.
• Refrigerate for 24 hours.
• Be sure fruit is well drained or Ambrosia will be mushy.

AMBROSIA FOR A CROWD

Steps:

• Combine pineapple, mandarin oranges, and cherries in a large trifle bowl. Sprinkle pudding mix over top. Fold in whipped topping and sour cream. Add coconut and mix until well combined. Place in the refrigerator until firm, 4 hours to overnight.
• Sprinkle marshmallows on top before serving.

FRUIT AMBROSIA

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

AMBROSIA

Steps:

• Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
• Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
• When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
• Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

AMBROSIA WITH ACINI DI PEPE

Steps:

• For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
• Boil the 1 cup of Acini De Pepe according to pasta box instructions.
• While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
• On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
• When pasta is done cooking drain completely (DO NOT COOL).
• Pour drained pasta on top of the mini-marshmallows in your container.
• Allow to sit or about 1 minute.
• This allows the marshmallows to melt a bit.
• Stir until mixed well (it will be very soupy).
• Cover and refrigerate overnight.
• The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• Stir well.
• Keep refrigerated until serving.
• Your guests will RAVE over this dish.
• I bring it to every summer party and people always look forward to having it!
• ENJOY!

AMBROSIA CAKE

Steps:

• Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
• Refrigerate until ready to serve. Serve at room temperature.

OLD-FASHIONED AMBROSIA APPLE CRISP

Steps:

• For the crumb topping: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch pan or 6 to 8 ramekins.
• Combine the oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl. Mix the butter into the dry ingredients using a pastry blender or fork.
• For the filling: Combine the apples, brown sugar, flour, lemon juice and zest, cinnamon, vanilla extract and salt in a bowl. Pour the mixture into the prepared pan or divide evenly between the ramekins.
• Top the apple mixture with the crumb topping and bake until golden brown and bubbly around the edges, 30 to 40 minutes. Allow to cool for 15 minutes, then enjoy.