Creamy Ambrosia Salad with Jello

Here is my tried-and-true ambrosia salad recipe, made with fruity jello, sweet mandarin oranges, coconut, and mini marshmallows all folded together into a light and creamy dessert.

This jello ambrosia salad takes me right back to every church potluck and family gathering from my childhood. I always make a big batch because it disappears so quickly – and honestly, it tastes even better the next day straight from the fridge. Perfect for an after-school treat, don’t you think?

What Kind of Whipped Topping Should I Use?

When it comes to whipped topping for your ambrosia salad, you’ve got a few good options to choose from. The most common and convenient choice is Cool Whip, which comes frozen and needs to be thawed in your fridge overnight before using. If you prefer to skip the pre-made stuff, you can make your own whipped cream using heavy whipping cream and a bit of sugar, though keep in mind that homemade whipped cream tends to deflate more quickly than store-bought whipped topping. For the best results in this recipe, stick with regular (not light or fat-free) whipped topping since it holds its shape better and gives the salad a richer taste. Just remember to thaw your whipped topping completely in the refrigerator – trying to rush it at room temperature can make it lose its fluffy texture.

Options for Substitutions

This retro dessert salad is pretty adaptable – here’s what you can swap if needed:

• Whipped topping: If you’re not into frozen whipped topping, you can make your own by whipping 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form. Just know that homemade whipped cream might make the salad a bit softer.
• Strawberry gelatin: Feel free to experiment with different Jell-O flavors! Raspberry, cherry, or orange all work great. Just make sure to use the regular size box (6 oz) to keep the right consistency.
• Crushed pineapple: You can swap this with well-drained mandarin oranges or fruit cocktail. Just remember to keep the same amount of liquid (about 1/4 cup) to help dissolve the gelatin properly.
• Walnuts: Not a fan of walnuts? Try pecans or sliced almonds instead. If you need to go nut-free, you can leave them out or add extra marshmallows for crunch.
• Mini marshmallows: Regular marshmallows cut into quarters work too. Or if you want to skip them, try adding 2 cups of sweetened shredded coconut for a different kind of sweetness and texture.

Watch Out for These Mistakes While Making

The biggest challenge when making ambrosia salad with jello is getting the temperature of your ingredients just right – using whipped topping that’s too frozen or too warm can lead to a runny mess, so let it thaw in the fridge until it’s just soft enough to stir.

A common mistake is not draining enough liquid from the crushed pineapple, which can prevent your jello from setting properly – try pressing the pineapple gently in a fine-mesh strainer to remove excess juice while still keeping some for flavor.

To avoid clumping, fold your ingredients together gently rather than stirring vigorously, and make sure your jello is completely cooled (but not set) before combining it with the whipped topping.

For the best texture, let your salad chill in the refrigerator for at least 4 hours before serving, and keep it cold throughout your meal to maintain its fluffy consistency.

What to Serve With Ambrosia Salad?

Since ambrosia salad is sweet and creamy, it pairs really well with savory main dishes at potlucks and holiday meals. This retro dessert-like salad tastes great alongside classic comfort foods like baked ham, roasted turkey, or pulled pork sandwiches. For summer cookouts, serve it next to grilled chicken or burgers – the cool, fruity flavors are super refreshing on a hot day. If you’re bringing this to a gathering, it fits right in with other classic side dishes like potato salad, coleslaw, or macaroni salad.

Storage Instructions

Keep Cool: This ambrosia salad needs to stay chilled! Pop it in an airtight container and keep it in the fridge. It’ll stay fresh and tasty for up to 3 days, though the texture is best within the first 24 hours. The marshmallows might get a bit softer over time, but that’s just part of the charm!

Make Ahead: Want to prep this ahead for a party? You can make it up to 24 hours in advance. Just keep it covered in the fridge until you’re ready to serve. Give it a gentle stir before bringing it to the table to make sure everything’s well mixed.

Note: I don’t recommend freezing this salad since the texture of the whipped topping and marshmallows would change quite a bit when thawed. Plus, the nuts might lose their crunch. It’s best enjoyed fresh from the fridge!

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	480-1440 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 15-20 g
• Fat: 120-130 g
• Carbohydrates: 250-280 g

Ingredients

• 1 (12-ounce) tub of thawed frozen whipped topping
• 1 (6-ounce) box of strawberry gelatin mix (like jell-o®)
• 1 (8-ounce) can of crushed pineapple, including its juice
• 1 cup of chopped walnuts
• 1 (10-ounce) bag of mini marshmallows

Step 1: Prepare the Whipped Topping

Begin by gathering the ingredients you will need.

Place the whipped topping in a large bowl.

Stir the whipped topping gently until it is fully thawed and has a smooth texture.

Step 2: Incorporate Gelatin

Add the gelatin to the thawed whipped topping.

Mix these two ingredients together well, ensuring that the gelatin is fully incorporated into the whipped topping.

Step 3: Add Remaining Ingredients

Next, add the pineapple with its juice, the walnuts, and the marshmallows to the bowl.

Stir everything together until all the ingredients are evenly distributed and well mixed.

Step 4: Mold and Refrigerate

Transfer the mixture into a mold of your choice, smoothing the surface to ensure an even set.

Place the mold in the refrigerator and chill the mixture for at least 8 hours or, for best results, overnight.

This allows the mixture to firm up and hold its shape when unmolded.

Step 5: Unmold and Serve

Once the mixture has fully set, carefully unmold it onto a serving plate.

You can garnish it with additional chopped walnuts or fruit slices if desired.

Serve chilled and enjoy your delicious molded dessert!