Recipes for "ambrosia salad"

In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.

Mix together well and chill 1 hour before serving. Garnish with cherries.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.

Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.

Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

Gather the ingredients.

Place whipped topping in a large bowl and stir until thawed and smooth.

Add gelatin and mix well.

Add pineapple with juice, walnuts, and marshmallows.

Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.

Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.

Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.