Grandma’s Best Dessert Recipes, #5
Probably the quickest and easiest dessert you’ll EVER make! I think the ratio of fruits, mini marshmallows and Cool Whip is just perfect in this ambrosia salad recipe. I’ve tried adding some more Cool Whip but it seemed a little bit too fluffy for my taste.
I like those crunchy bits of fruits in there – my son is crazy about the Maraschino cherries and he always tries to pick those from my portion, as well! Too bad I really love them, too!
The secret ingredient of this recipe is the shredded coconut! It is what makes the texture perfect – but of course, if you’re not a fan you could just omit the coconut.
Ingredients
20 Maraschino cherries
15 oz. Del Monte tropical fruit salad
1 can (8 oz.) crushed pineapple
2 cups mini marshmallows (optional)
1 1/2 cup sweetened shredded coconut
1 tub (8 oz.) Cool Whip or homemade whipped cream
optional: your favorite fresh fruits (grapes, chopped apples etc.)
Instructions:
Remove Maraschino cherries from the juice and use paper towels to pat them dry (you don’t want too much moisture in the salad). Cut them in half and add in a large salad bowl.
Drain juice out of the tropical fruit salad and chop into bite sized pieces. Add to salad bowl.
Drain the crushed pineapple and combine with the other fruit.
Add the shredded coconut and mini marshmallows, if using. Fold in Cool Whip or homemade whipped cream (add more, if needed). Refrigerate until time to serve.
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Quick tip: This ambrosia salad tastes best when you let it sit overnight in the fridge before serving.
No butter or oil listed in this recipe
I make a cake like this a lot. It has no fat other than the eggs. Very good.
Picture looks like a portion from a baking pan not muffin pan. I would like to bake in a 9×11 or 8 or 9 inch pan for a family of 6 with seconds. How long should it bake at 350′ ? Should I still chill before baking?
Thank you,, Joyce