Alejandra Morin – The Marshmallow Studio
I thought Spring would be a great time to share with you my favorite Ambrosia recipe.
What’s crazy is that I grew up eating this ambrosia salad year-round not just necessarily during this season. See, in Mexico this salad is considered a dessert as opposed to in the United States where it’s mostly served as a side dish for Easter and Thanksgiving.
I remember being in the kitchen and helping my mom make this when I was a little girl. It was my special job because it was easy, fast and it didn’t require cooking, baking or using knives. My dad loved marshmallows and coconut so whenever I made it, he was the first to sneak by and dig in. Isn’t it funny how some recipes, no matter how simple they are, can turn out to be the most special to you because of the memories?
There are many Ambrosia recipes out there but this one is my favorite. My mom’s recipe calls for JET-PUFFED Mini Marshmallows but for today I’m using BUNNYMALLOWS to make it a more festive salad fit for Spring and Easter. It really doesn’t matter what JET-PUFFED Marshmallow variety you use, they all taste delicious. Haha!
Did I mention it only takes five minutes to make? Oh yeah… instant dessert!
In case you haven’t noticed, I collect sprinkles of all sorts and this carrot and bunny mix was too adorable to not use here. I think they add the right amount of festive and cute to any Easter dessert, don’t you?
Click here for the full recipe: Easter Ambrosia Salad.
For more marshmallow recipes, crafts and more, visit my blog at http://www.themarshmallowstudio.com/