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This ambrosia salad with cream cheese comes from my mother’s side of the family, adapted from an old church recipe book that was handed down through the years. It combines mandarin oranges, pineapple, coconut, and mini marshmallows in a creamy mixture of cream cheese and whipped topping, with maraschino cherries on top.

I especially enjoy making it for summer holiday picnics, where I serve it as dessert, or as a sweet side dish for Easter. It’s easy to prepare ahead of time and leave in the refrigerator overnight so the flavors have time to blend.

Making ambrosia salad with cream cheese

This ambrosia salad with cream cheese has a creamy base mixed with mandarin oranges, pineapple, shredded coconut, and mini marshmallows. It’s a sweet dish that I’ve served as both a side and a dessert, depending on the occasion.

Start with softened cream cheese and beat it until smooth before adding the sugar. Taking care of any lumps at this stage makes it easier to get a smooth base. Add the whipped topping and mix on low just until combined, then gently stir in the fruit, coconut, and marshmallows.

Drain the fruit thoroughly

I completely drain the mandarin oranges and pineapple before adding them. Excess juice can thin the cream cheese mixture, so this is a step worth taking your time with.

You can use crushed pineapple or pineapple tidbits, as listed in the recipe. Crushed pineapple gives you smaller pieces throughout the salad, while tidbits provide more distinct bites of fruit.

Gently fold the drained fruit into the creamy mixture with a spatula. The mandarin oranges are delicate, so avoid using the electric mixer once the fruit has been added.

Coconut and optional garnishes

You can use either sweetened or unsweetened shredded coconut. I personally prefer sweetened coconut, but choose whichever you enjoy most.

The maraschino cherries and walnuts are optional garnishes. The cherries add color on top, while the walnuts add a little crunch. You can use both, choose one, or leave them off.

If you’re serving a group, you can offer the walnuts separately so guests can choose whether to add them. Let guests know that the dish contains dairy and, when used, walnuts.

Making ambrosia salad with cream cheese a day ahead

I make this salad a day before serving and let it chill overnight so the flavors have time to mingle. That’s my preferred approach, especially when I’m preparing other dishes for a gathering.

The recipe allows at least four hours of chilling, but I plan for overnight whenever possible. Keep the bowl covered in the refrigerator until you’re ready to serve.

Making it ahead also means there’s no last-minute mixing to do when guests arrive. Just bring out the chilled salad when it’s time to eat.

Serving ambrosia salad for a gathering

This recipe makes about 24 servings, depending on portion size and what else is on the menu. It’s a generous batch for sharing, especially when guests are choosing from several sides or desserts.

I don’t make ambrosia salad for every holiday, but I’ve made it as a dessert for picnics and as either a side or dessert for larger, more formal holiday meals. It fits comfortably into different menus without needing to be served warm.

For more ideas for your next gathering, browse all recipes.

Keeping ambrosia salad chilled

Keep the salad refrigerated at 40°F or below. For an outdoor picnic, transport it in a cooler with enough ice or frozen gel packs to keep it cold.

If it will be on a buffet for an extended time, nest the serving bowl in ice and check that the salad stays at 40°F or below. Another option is to put out a smaller bowl and keep the rest refrigerated until needed.

Discard perishable salad that has been above safe refrigerator temperature for more than two hours, or one hour when the outdoor temperature is above 90°F.

Ambrosia Salad

Creamy ambrosia salad made with cream cheese, whipped topping, mandarin oranges, pineapple, coconut, and mini marshmallows, topped with maraschino cherries and optional walnuts. Make it ahead and chill before serving.

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Prep Time 20

Chilling Time 4

Total Time 4 20

Servings: 24 servings

Course: Dessert, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

16 ounces cream cheese at room temperature
16 ounces whipped topping
1/3 cup sugar
2 cans mandarin oranges 15 ounces each, drained
2 cans pineapple, crushed or tidbits 20 ounces each, drained
2 cups mini marshmallows
2 cups shredded coconut
1 jar maraschino cherries 10 ounces, drained and halved, optional, for garnish
Walnuts optional, for garnish

Equipment

large mixing bowl
electric mixer
spatula
large serving bowl

Method

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth.
Add the sugar and beat until well combined.
Add the whipped topping and beat on low speed just until combined.
Using a spatula, gently stir in the drained mandarin oranges, drained pineapple, shredded coconut, and mini marshmallows.
Transfer to a large serving bowl and top with the drained, halved maraschino cherries and optional walnuts.
Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend. Serve chilled.

Notes

Fruit: Drain the mandarin oranges and pineapple thoroughly so excess liquid doesn’t thin the cream cheese mixture.

Make ahead: Refrigerate for at least 4 hours or overnight before serving to allow the flavors to blend.

Estimated yield: Approximately 24 half-cup servings. Actual yield will vary depending on how thoroughly the fruit is drained and the finished volume.