Ambrosia | Fluff Salad | 24 Hour Salad
8 oz. cream cheese, softened to room temperature
2 tablespoons salad dressing (miracle whip)
3 cups miniature marshmallows
2 cups purple grapes, cut into pieces
18 oz. pineapple tidbits (or cut large) well drained - reserve juice
½ cup pineapple juice (reserved from canned pineapple)
16 oz. cool whip
1 cup coconut, toasted if desired
½ to 1 cup chopped pecans, toasted if desired
Maraschino cherries, dried and chopped into pieces
Can mandarin oranges, chopped into pieces
Drain the pineapple, reserving ½ cup juice.
*Toast the coconut and chopped pecans, if desired. In a preheated 350°F oven, toast the coconut and pecans in separate dishes for 5 minutes. Stir and continue toasting, every 5 minutes until toasted and fragrant. *The coconut especially turns quickly once it starts to toast. Allow the coconut and pecans to cool to room temperature.
In a large bowl, whip the softened cream cheese and salad dressing until fluffy. Add the pineapple juice and mix on low until incorporated.
Fold in the cool whip.
Fold in the pineapple tidbits and grapes. Add matndarin oranges and maraschino cherries is using. Fold in the toasted coconut and pecans.
Carefully fold in the miniature marshmallows.
Cover and refrigerate the ambrosia overnight.
*If guests don’t enjoy nuts, cherries or coconut, I like to create a topping bar: Put those ingredients in separate bowls and everyone can add as desired to their Ambrosia Salad!