Cherry, Pineapple and Mandarin Orange Ambrosia
This cherry, pineapple and mandarin orange ambrosia salad is a crowd pleaser every time.
Ingredients
- 15 whole maraschino cherries no stems (for the ambrosia salad)
- 1 can (20 ounces) pineapple chunks
- 1 can (11 ounces) mandarin orange slices
- 1 can (15 ounces) triple cherry or regular fruit cocktail
- 2 cups mini marshmallows
- 2 cups Cool Whip Topping
- 3 maraschino cherries with stems (for garnish)
Instructions
- Set a large strainer on top of a plate or large flat bowl. Set aside for just a moment. Drain out the juice from the cans of fruit. Add the pineapple, fruit cocktail, and mandarin oranges to the strainer.
- Cut the cherries in half and add them to the strainer. Using a spoon, spread the fruit out in the strainer so it’s not lumped together. Let the fruit sit in the strainer for 2 to 3 hours (or more) if you have time, so that all of the juice is completely drained from the fruit.
- Transfer the fruit to a large bowl and add the marshmallows, and Cool Whip. Gently blend in the Cool Whip. Garnish with maraschino cherries with stems. Serve chilled.