My Favorite Ambrosia Salad

• Gluten free

• Produce

  • 1 cup Grapes, Green
  • 1 15-ounce can Mandarin oranges
  • 1 20-ounce can Pineapple tidbits

• Baking & Spices

  • 1 tbsp Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 3/4 cup Pecans

• Dairy

  • 1 cup Heavy whipping cream
  • 1/2 cup Sour cream, light

• Desserts

  • 1 cup Maraschino cherries
  • 3 cups Marshmallows, mini

Found on foodiecrush.com

Description

Ingredients

• 1 20-ounce can pineapple tidbits
• 1 15-ounce can Mandarin oranges
• 1 cup maraschino cherries, drained
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• ½ teaspoon vanilla
• ½ cup light sour cream
• 1 cup shredded, sweetened coconut
• ¾ cup pecans, chopped
• 3 cups mini marshmallows
• 1 cup green grapes, halved

Directions

• Place the pineapple and mandarin oranges in a strainer and set aside to drain for 30 minutes to 1 hour. Drain the cherries and rinse with cold water and set aside to drain.
• Whip the cream with the sugar and vanilla until light and fluffy. Gently fold in ⅓ of the sour cream, then fold in the next ⅓ and then the final ⅓. Gently stir in the coconut, pecans and marshmallows. Add the grapes, pineapple, Mandarin oranges and maraschino cherries, and gently fold in. Top with a few more sprinkles of coconut and chopped pecans if desired. Chill for 1 hour up to overnight, then serve.