Ambrosia | Fluff Salad | 24 Hour Salad

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Ingredients:

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

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Optional Ingredients:
Maraschino cherries, dried and chopped into pieces
Can mandarin oranges, chopped into pieces

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Directions:

Drain the pineapple, reserving ½ cup juice.

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*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.

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In a large bowl, whip the softened cream cheese and salad dressing until fluffy.  Add the pineapple juice and mix on low until incorporated. 

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Fold in the cool whip.

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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.

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Cover and refrigerate the ambrosia overnight.

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Enjoy!

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*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!