Quick & Easy » Ambrosia
You know it, you love it. It's sweet, creamy, fruity and easy to make. Ambrosia comes in many forms, but Kelsey Clark's version uses fresh fruit. Well, except for the maraschino cherries but you gotta have them! A whipped cream base gets a bit of tang from sour cream. Pineapple, bananas, coconut, mini marshmallows - they're all in there. As a special treat, Kelsey demonstrates how to "supreme" an orange to get just fruit and no unwanted bitterness. Sweet!
Print RecipeIngredients
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar, sifted
- 2 cups sour cream, divided
- 1½ cups fresh pineapple chunks (or 8 oz canned pineapple chunks in light syrup, drained) - slice & reserve a few pineapple rings for garnish
- 2 bananas, sliced (don't slice bananas ahead of time as they will discolor)
- ½ cup sweetened coconut flakes + extra for garnish
- 1½ cups mini marshmallows
- supreme (segments) of 2 oranges, halved (or 11 oz canned mandarin oranges, drained)
- maraschino cherries for garnish
Special Equipment
- stand mixer
How-to
- In a stand mixer with whisk attachment, mix heavy cream and vanilla extract on medium-high speed to soft peaks
- Add powdered sugar and mix to medium peaks
- In a separate bowl, add 1 cup of the sour cream
- Fold the whipped cream with vanilla and powdered sugar into the 1 cup of sour cream
- Fold in the remaining sour cream, pineapple, bananas, coconut, marshmallows and orange segments
- Refrigerate for at least 1 hour before serving
- Garnish with pineapple rings, coconut and maraschino cherries
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