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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.
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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.