Best Ambrosia Crunch Recipes

Southern Ambrosia image

Provided by Stacey Little | Southern Bite

Categories Dessert

Number Of Ingredients 8

1 (20-ounce) can pineapple tidbits in juice
1 (15-ounce) can mandarin oranges
1 (10-ounce) jar maraschino cherries
1 (8-ounce) container frozen whipped topping, thawed
1/2 cup sour cream
1 cup sweetened coconut flakes
1 cup mini marshmallows
1/3 cup chopped pecans

Steps:

Drain the pineapple and the orange segments very well. Set aside.
Drain the cherries and slice each one in half. Rinse the cherries well and allow to drain. Set aside.
In a large bowl, mix together the whipped topping and the sour cream. Add in the coconut and mini marshmallows. Fold in the drained pineapple, oranges, and cherries. Add the pecans and gently stir to combine. Cover and chill in the refrigerator for about an hour before serving.

Our Best Ambrosia Recipe Ever image

Provided by Emily Nabors Hall

Time 20m

Number Of Ingredients 7

1 cup plain whole-milk Greek yogurt
2 tablespoons honey, plus more for drizzling
2 teaspoons vanilla bean paste
¼ teaspoon kosher salt
4 assorted medium oranges (such as navel, Cara Cara, and blood oranges)
1 fresh medium pineapple, peeled and cored
½ cup toasted, sweetened coconut chips (such as Dang)

Steps:

Whisk together Greek yogurt, honey, 1 tablespoon water, vanilla bean paste, and salt in a medium bowl until smooth. (Store yogurt mixture, covered, in the refrigerator up to 2 days.)
Cut peel and pith from oranges; cut oranges into ¼-inch-thick rounds. Cut pineapple lengthwise into ¼-inch-thick planks; cut planks into 2-inch pieces. (Store orange rounds and pineapple pieces in an airtight container in the refrigerator up to 1 day.)
To assemble, spread yogurt mixture in a thick layer on a large platter. Arrange fruit over yogurt; drizzle with additional honey. Sprinkle with toasted coconut chips (breaking apart any larger chips), and serve.