Cranberry Ambrosia Salad

A sweet-tart cranberry ambrosia recipe that tastes like your grandma’s holiday salad bowl time traveled to the 21st century. Fast, fluffy, and unapologetically retro.

Course Side Dish

Cuisine American - Vintage, Holiday

Prep Time 10

Total Time 10

Servings

Calories 385kcal

Author Marye Audet-White

Ingredients

40 ounces pineapple tidbits 2 20-ounce cans well drained
14 ounces whole berry cranberry sauce
22 ounces mandarin oranges 2 11-ounce cans well drained
¾ cup chopped pecans
2 cups mini marshmallows
8 ounces Cool Whip thawed overnight in the refrigerator
3 tablespoons vanilla yogurt

Instructions

Place the pineapple and mandarin oranges in a colander and let them drain for 30 minutes before using.
In large bowl, combine pineapple, cranberry sauce, oranges, pecans, and marshmallows.
In another bowl gently blend the Cool Whip and vanilla yogurt
Fold the Cool Whip mixture into the fruit mixture.
Chill for 1 hour.

Notes

Storage:

Refrigerate the leftovers in an airtight container for 2–3 days.

Tips:

Drain the fruit like your sanity depends on it. Extra juice turns this into fruity soup.
Fold the Cool Whip and yogurt together gently don’t stir.

Nutrition