Ambrosia Salad with Jello is a delightful and airy fruit medley that is ideal for festive occasions. It is a simple recipe and excellent for large gatherings and potlucks.
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This classic holiday recipe is so delicious with the combination of fruit, marshmallows, whipped topping and more. It comes together for a light and flavor packed fruit salad.
This dessert recipe is a Christmas tradition in our home and I know you will love it too. We also love to make these Christmas Fruit Salad Recipes during the holiday season.
Table of Contents
What is Ambrosia Fruit Salad?
It consists of canned fruit, marshmallows, coconut, whipped topping and more. Some recipes call for nuts or sour cream, but this recipe does not. There are many variations to Ambrosia Salad recipe with jello and this fruit salad is fantastic.
Ambrosia Fruit Salad Recipe is perfect for Christmas, Thanksgiving and Easter.
Ingredients
Scroll to the bottom for the full recipe in the recipe card.
Additions Ideas
There are many additions that you can add to the salad to change the flavor. Here are some of our favorites.
- Chopped Pecans
- Chopped Walnuts
- Pineapple Tidbits
- Strawberries
- Cherry
- Grapes
- Bananas
- Maraschino Cherries
How to Make Ambrosia Salad with Jello
- Step 1. Drain the pineapple juice and reserve. Drain the juice off the pineapple and place in a 1 cup measuring cup. If the juice does not fill up the cup completely, add in water until it’s full.
- Step 2. Add the jello mix. Place the gelatin mix in a large bowl. Add the boiling water and stir until the mix is completely dissolved.
Step 3. Combine the pineapple juice and jello. Stir in the pineapple juice and water mixture. Refrigerate the mixture.
Step 4. Fold in the cool whip. Stir in the cool whip and mix until well blended. Refrigerate for approximately 15 more minutes.
Step 5. Combine the fruit with the mixture. Stir the pineapple, oranges, marshmallows and coconut into the jello mixture.
Step 6 – Add to Pan – Pour the mixture into the prepared bundt pan or mold. Refrigerate for at least 4 hours.
- Step 7. Remove from the mold. Fill your sink with hot water. Carefully place the bottom half of the pan in the water for 30-40 seconds and then invert the pan onto a serving plate to release the mold.
- Step 8. Serve and enjoy the fruit salad. Then the salad is ready to serve and enjoy!
Expert Tips
- Combining Ingredients – Combine the ingredients completely so all the fruit is completely covered.
- Chill Salad – This is the perfect salad to make ahead of time. We recommend to allow it to chill for 4 days.
Storage
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Frequently Asked Questions
We do not recommend freezing Ambrosia Salad. The texture will change once frozen and not look or taste the same.
It will last up to 4 days in the fridge. I actually prefer to make it in advance so the flavors can blend together, and the marshmallows can soften.
This tasty fruit salad can be served as either a side dish or a dessert. It is the perfect accompaniment to Christmas lunch or dinner and can also be enjoyed as dessert.
More Christmas Side Dish Recipes
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Christmas Fruit Salad
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If you make this Recipe for Ambrosia Salad, please leave us a comment or a star review. We love to hear from you.
Ambrosia Salad with Jello
Ingredients
- 1 pkg Pineapple Flavor Gelatin 6 ounces
- 1 can Crushed Pineapple 8 ounces- not drained )
- 2 cups Boiling Water
- Cold Water
- 1 1/2 cups Cool Whip thawed
- 1 can Mandarin Oranges 11 ounces – drained
- 1 1/2 cups Mini Marshmallows
- 1/2 cup Flaked Coconut
Instructions
- Drain the juice off the pineapple and place in a 1 cup measuring cup. If the juice does not fill up the cup completely, add in water until it’s full.
- Place the gelatin mix in a large bowl. Add the boiling water and stir until the mix is completely dissolved.
- Stir in the pineapple juice and water mixture.
- Refrigerate the mixture for approximately 1 hour until it starts to thicken.
- Stir in the cool whip and mix until well blended. Refrigerate for approximately 15 more minutes.
- Light spray a 12 cup bundt cake or other mold with a non-stick cooking spray or oil.
- Stir the pineapple, oranges, marshmallows and coconut into the jello mixture. Pour the mixture into the prepared bundt pan or mold.
- Refrigerate for at least 4 hours.
- Fill your sink with hot water. Carefully place the bottom half of the pan in the water for 30-40 seconds and then invert the pan onto a serving plate to release the mold.
- Then the salad is ready to serve and enjoy!
