This Easter Ambrosia Salad is a nostalgic holiday favorite made extra festive with pastel bunny marshmallows. Light, creamy, and packed with citrus and pineapple, it’s the perfect sweet side dish to serve alongside ham for Easter brunch or dinner. Best of all, it comes together in minutes and can be made ahead.
Why You’ll Love This Recipe
- Perfect for Easter, spring brunch, and potlucks
- No baking required
- Sweet, creamy, and kid-friendly
- Make-ahead friendly
Ingredients
- 1 (20 oz) can pineapple chunks, drained well
- 1 (15 oz) can mandarin oranges, drained well
- 1 cup maraschino cherries, halved and patted dry
- 1½ cups sweetened shredded coconut
- 2 cups Easter bunny marshmallows (pastel shapes)
- 1 cup mini marshmallows (optional, for extra fluff)
- 1 cup heavy whipping cream
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Prep the fruit
Drain the pineapple and mandarin oranges very well. Pat the cherries dry to prevent excess liquid. - Whip the cream
In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the sour cream and vanilla until smooth. - Fold everything together
Add the pineapple, mandarin oranges, cherries, coconut, and marshmallows to the cream mixture. Gently fold until evenly combined. - Chill
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. - Serve
Transfer to a serving bowl and garnish with extra bunny marshmallows or cherries if desired.
Tips for the Best Ambrosia Salad
- Drain fruit thoroughly to keep the salad thick and creamy.
- Fold gently to keep the whipped cream light and fluffy.
- Add marshmallows just before chilling to keep them soft and pillowy.
- For a lighter version, substitute whipped topping for the homemade cream.
Make It Your Own
- Add diced strawberries for extra spring color
- Mix in chopped pecans for crunch
- Swap sour cream for Greek yogurt for a tangier flavor
Easter Ambrosia Salad with Bunny Marshmallows
- Prep Time: 15 MINUTES
- Chill Time: 1 HOUR
- Total Time: 1 hour 15 minutes
- Yield: 8–10 SERVINGS 1x
Description
A classic Easter ambrosia salad made with mandarin oranges, pineapple, coconut, maraschino cherries, and festive bunny marshmallows. This creamy, no-bake side dish is perfect for Easter brunch, potlucks, and spring gatherings.
Ingredients
-
1 (20 oz) can pineapple chunks, drained
-
1 (15 oz) can mandarin oranges, drained
-
1 cup maraschino cherries, halved and patted dry
-
1½ cups sweetened shredded coconut
-
2 cups Easter bunny marshmallows
-
1 cup mini marshmallows (optional)
-
1 cup heavy whipping cream
-
½ cup sour cream
-
1 teaspoon vanilla extract
Instructions
-
Drain pineapple and mandarin oranges very well. Pat cherries dry.
-
In a large bowl, whip heavy cream until soft peaks form.
-
Gently fold in sour cream and vanilla until smooth.
-
Add pineapple, mandarin oranges, cherries, coconut, and marshmallows.
-
Fold gently until fully combined.
-
Cover and refrigerate for at least 1 hour before serving.
Notes
-
Drain fruit thoroughly to prevent excess liquid.
-
For a shortcut, substitute whipped topping for homemade whipped cream.
-
Best served the same day for the freshest texture.
- Category: HOLIDAY | SIDE DISH
- Method: NO COOK
- Cuisine: SOUTHERN COMFORT FOOD
Keywords: Easter ambrosia salad, ambrosia salad recipe, Easter fruit salad, bunny marshmallow salad, classic ambrosia salad, Easter brunch side dish, no bake Easter dessert, vintage ambrosia salad
Storage
Store leftovers covered in the refrigerator for up to 2 days. This salad is best enjoyed fresh, as the marshmallows soften over time.
Perfect for Easter Brunch
This ambrosia salad pairs beautifully with glazed ham, deviled eggs, and fresh rolls, making it a must-have dish for Easter gatherings.
