Cranberry Ambrosia

One thing that’s very much a delicacy in the South is Ambrosia.

It’s taken to parties and cookouts in the spring and summertime and is a staple.

I’ve grown up on two types of ambrosia: pink & green.

The green stuff also goes by “Watergate salad” for some unknown reason. My mom used to make it a lot for family get-togethers.

The pink stuff is more of a classic. It usually includes cherries, marshmallow, chopped nuts and a metric ton of whipped cream. You’ve more than likely seen this on a table at parties if you live in the South or the Midwest.

I had some leftover whole-berry type cranberry sauce from Thanksgiving that I didn’t want to go bad, so I had the idea to put it into an Ambrosia.

Best. Idea. Ever.

This Ambrosia is so tart and sweet and delicious. The cranberry sauce appears as if it was MADE to go into Ambrosia.

This is an excellent dessert to serve for your holiday gatherings. Everyone will love it, guarantee!


Cranberry Ambrosia

  • Servings: 10-12
  • Difficulty: Easy
  • Print

Pink, fluffy, sweet and tart ambrosia with cranberry sauce, pineapple, marshmallows and pecans.


  • 1 container (8 oz) Cool Whip
  • 1 (15 oz) can pineapple tidbits, drained
  • 2 cups mini marshmallows
  • 1 cup chopped pecans
  • 1 cup cranberry sauce (not the jellied kind, the whole berry kind works best)
  • Directions

    1. In a large bowl, stir together all ingredients. If mixture is too wet, add more whipped cream. If mixture is too dry, add more cranberry sauce. Taste mixture, too, to see enough cranberry taste comes through.
    2. Refrigerate overnight before serving.

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