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 box strawberry gelatin mix
• 1 bag mini marshmallows (10 oz, adds sweetness and texture)
• 1 cup chopped walnuts (finely chopped for even distribution)
• 12 oz whipped topping, thawed (I use Cool Whip for best results)
• 1 can crushed pineapple with juice (don’t drain, adds moisture to salad)

Step 1: Prepare the Whipped Topping Base

• 12 oz whipped topping, thawed

Place the thawed whipped topping in a large mixing bowl and stir it gently until it reaches a smooth, uniform consistency.

This ensures there are no lumps and creates an even base for the gelatin to incorporate.

I find that using Cool Whip straight from the container gives the best results—it has the perfect texture to hold all the mix-ins without becoming grainy.

Step 2: Incorporate the Gelatin and Fruit

• 1 box strawberry gelatin mix
• 1 can crushed pineapple with juice

Sprinkle the strawberry gelatin mix directly into the whipped topping and stir thoroughly until the powder is completely dissolved and the mixture turns a uniform pale pink color.

Immediately add the crushed pineapple with all its juice—don’t drain it, as the liquid is crucial for keeping the salad moist and giving it the right consistency.

The juice also helps distribute the gelatin flavor evenly throughout.

Step 3: Add Texture and Sweetness

• 1 cup chopped walnuts
• 1 bag mini marshmallows

Fold the finely chopped walnuts and mini marshmallows into the pineapple mixture from Step 2, stirring gently until everything is evenly distributed.

The finely chopped walnuts ensure they’re small enough to distribute throughout rather than settle at the bottom, and I like to reserve a few extra marshmallows to press onto the top before chilling for a nice visual presentation.

Step 4: Mold and Chill

• complete mixture from Step 3

Pour the complete mixture from Step 3 into your desired mold or serving bowl.

Press it down gently to remove any air pockets, then cover and refrigerate for at least 8 hours or overnight.

This extended chilling time allows the gelatin to fully set and the flavors to meld together beautifully.

Step 5: Unmold and Serve

Run a thin knife or spatula around the edges of the mold to loosen the salad, then carefully invert it onto a chilled serving plate.

If using a bowl instead of a mold, simply scoop directly onto serving plates.

Serve immediately while still chilled for the best texture contrast between the creamy base and the marshmallows.