Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Sour Cream Pecan Ambrosia
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- #16319
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
1 pound sour cream
2/3 cup mayonnaise
1 pound bag miniature marshmallows
2 cups coarsely chopped pecans (optional)
1 jar (10 ounce size) maraschino cherries, drained and cut in half
1 can (1 pound size) pineapple chunks, drained
1 package (7 ounce size) flaked coconut
1 can (10 ounce size) Mandarin orange sections, well drained
1/4 teaspoon ground nutmeg
directions
Combine the sour cream and mayonnaise in a large bowl. Stir in the remaining ingredients and mix until coated in the sour cream mixture. Cover the bowl and refrigerate for 4-6 hours before serving.
nutrition data
670 calories, 45 grams fat, 70 grams carbohydrates, 5 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 5, 2015
Wonderful, and definitely just like my grandmother's! I omit the pecans and nutmeg but also add halved red grapes, which helps to lighten it up some. Be careful - this recipe makes a LOT!
December 23, 2010
Mmmmmmm...This recipe is awesome!! Except that I omit the mayo. My aunt used to make this every year for Christmas. This is the only "TRUE" ambrosia recipe as far as I'm concerned. I am making ambrosia this year and every year for Christmas and probably other holidays as well.
Why drain the wonderful juice?
If you leave the juice, the mixture will be come a runny mess instead of a more cohesive fruit salad. The juices would make the sour cream too thin and it wouldn't have as nice a texture
May 3, 2007
Just like Grandma's. This ambrosia was the way my grandma made it when I was a kid. I loved it. I had to make double the recipe because my kids were eating so much of it.