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Cherry Pineapple Ambrosia Salad

Cherry, Pineapple and Mandarin Orange Ambrosia

This ambrosia tastes as good as it looks and is sure to be a crowd-pleaser with people coming back for seconds and even thirds!
5 from 1 vote


  • 15 whole maraschino cherries no stems (for the ambrosia)
  • 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)


  • 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.