Heavenly Ambrosia in a Cloud

my grandmother made this recipe when i was little but she added rasins and grapes, apples which is very good. i love this recipe. so does my daughter.

A timely favorite- my grandmother made it for us, my kids love it and I hope to make it for my grandkids!

a very important ingrediant to use in this recipe is marachino cherries.drained and mixed in with the fruit and extra ones to use as garnish..red preferably..yum

I mixed everything (except cool whip) n a zip bag to allow the flavors to marinade. Just before serving, I put the cool whip in a freezer bowl (you know the ones that have the liquid fill to keep things cold) then added the bagged ingredients. It was fantastic ... and stayed colder longer on the buffet.

this sounds so good. I am making this for Easter. Enjoy your site so much. thanks.

I have been using this recipe for a long time. I have also changed it by using a large tub of fat-free cool whip, 2 packs of Jello white chocolate sugar free instant pudding, 1 large can of drained mandarin oranges, 1 large can of crushed pineapple in its own juice - and the marshmallows, coconut and nuts --very good ( mix the instant pudding with the crushed pineapple and juice , it will be thick, then add to recipe). Mix the cool whip with all of the ingredients instead of lining the bowl with it. Follow the classic ambrosia listed below in the Kraft tips

We use sour cream instead of cool whip

Very easy and very good!

I have been making this recipe for years using Sour Cream (light) and Pineapple Tidbits. Everyone loves it. Carol