Ambrosia

Southern Ambrosia

There is a really good way to beat the winter blahs. And it's called.....Ambrosia. 

It's a popular southern dish that makes it's way to nearly every get-together (especially in the summertime because it is cool, refreshing and not a very heavy dessert).  Basically it's a fruit salad with sweetened coconut.  Now I realize folks are on opposite sides of the fence when it comes to coconut, either you love it or you don't. But the sweetened coconut is what makes this.   It just isn't Ambrosia without coconut.  

Ingredients:

1 (8 oz.) tub of whipped topping, thawed

1 cup sour cream

1 (20 oz.) can pineapple tidbits, drained well

1 (15 oz.) can mandarin orange segments, drained well

1 cup red or green seedless grapes, sliced in half

1 1/2 cups sweetened coconut flakes

1 1/2 cups mini marshmallows

1 (10 oz.) jar of maraschino cherry halves, drained very well (optional)

1/2 cup chopped pecans (optional)

image: http://assets.pinterest.com/images/PinExt.png

(marshmallows not pictured)

Directions:

In a medium bowl, combine whipped topping and sour cream.

Add in coconut flakes and marshmallows.  Then gently fold in pineapple, mandarin oranges, grapes and maraschino cherries and nuts (if using). 

Once combined, put some plastic wrap on it or put it in a bowl with a lid and refrigerate for about an hour before serving.

Cook's Notes: You can easily switch out most of these ingredients for sugar-free options.

This goes really good with angel food cake. 

Read more at http://www.thecountrycook.net/2012/01/creamy-ambrosia.html#k3sKYDFxkXuFG02e.99

Read more