sketch of Bob above the Ambrosia Salad recipe.


2 c. Breakstone sour cream
16 oz. mini-marshmallows
14 oz. sweetened coconut flakes
8 oz. chopped walnuts or pieces
3 cans (20 oz. ea.) pineapple chunks in its own juice, drained well
3 cans (15 oz. ea.) Mandarin orange segments, drained well

A day before making, pour pineapple and oranges into a colander and drain for 15 minutes in the sink. Place the colander in a bowl and refrigerate overnight to drain well. The next day: in a large bowl, add the pineapple and oranges (not the drained juice); add the marshmallows and mix well. Add coconut and walnuts and mix well. Fold in sour cream. Refrigerate at least 3 hours before serving (overnight is better).

Note: Kathy called and said to use the drained juices for making Jell-O. Use the juice in place of the cold water in the recipe.

Ambrosia Salad recipe is published in our April, 2013 Menu Minder, Issue #354.