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Why You’ll Love My Recipe
These Ambrosia Salad Squares are pretty much the perfect way to eat ambrosia salad, especially if you feel like it’s usually too rich for you! Putting the mix over a graham cracker crust cuts through its sweetness, and adding fruit on top makes my version even better than the original!
I already love Ambrosia Salad, but Ambrosia Salad Squares? A masterstroke. This recipe takes a retro classic and improves on it by making it easier to serve and eat in a party setting!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make and is a perfect make-ahead dessert!
- Total Time: All of the components of this recipe come together in about 30 minutes—but make sure that you set time aside to let it chill in the fridge!
- Variations: Not a fan of rainbow mini marshmallows? Reach for a bag of the traditional white ones (it’s the more traditional option, honestly)! When it comes to canned fruit for your topping, you can choose just about anything you like; just make sure they’re well drained! If you or a loved one has a coconut allergy, feel free to omit it!
- Tools For This Recipe: You will need a 9×13 baking pan, mixing bowls, a silicone spatula, and a colander or strainer (to drain the canned fruit) to make this recipe!
What You’ll Need for Ingredients
Mini Marshmallows: I love using rainbow colored mini-marshmallows in this recipe because they add a little extra fruity flavor and an adorable pop of pastel color! Make sure to buy a big bag, as this recipe calls for 4 cups worth!
Graham Cracker Crumbs: If you do a lot of baking, you can buy your crackers pre-crumbled, but if your household is a s’mores house, crushing your own is a great way to get kids involved in the kitchen!
Whipped Cream: While a traditional Ambrosia Salad uses a mixture of whipped cream and sour cream, these squares skip the sour cream. This keeps the mix lighter, less liquid, and when mixed with the marshmallows and shredded coconut, helps the squares keep their shape once chilled! I suggest using unsweetened whipped cream to keep things light and fresh!
Sweetened Shredded Coconut: If you use whipped topping from a container for this recipe, substitute the sweetened shredded coconut for unsweetened, or you’ll probably find the end result too sweet! If you want to omit the coconut altogether, feel free to add your favorite chopped nut for a little added texture. Pecans are a popular choice!
Canned Fruit: I suggest pineapple chunks, maraschino cherries, and mandarin orange slices in this recipe, but the sky’s the limit! You could reach for a tropical fruit salad mix; slice up fresh fruits like kiwi or strawberries; or even reach for a tin of your everyday fruit salad assortment if you like—just make sure to drain the fruit thoroughly to keep it from impacting the structural integrity of the squares!
How to Make Ambrosia Salad Squares
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F. Combine the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl and mix completely. Press into the bottom of a 9×13 baking pan and bake for 8-10 minutes until browned. Remove and allow to cool completely.
- Combine the filling ingredients in a large bowl, then spread into an even layer over the cooled graham crust.
- Drain your chosen fruit thoroughly and place on top of the whipping cream mixture as desired.
- Cover and refrigerate for several hours before serving. I usually prepare this dessert the day before for best results!
Karlynn’s Tips and Tricks for the Perfect Ambrosia Salad Squares
- Whip It Good: Make sure that your whipped cream is at the stiff peaks stage before combining it with the marshmallows and shredded coconut to keep your squares’ structurally sound!
- Chillax To The Max: These squares need lots of time in the fridge to set. I wouldn’t suggest making this recipe any later than first thing in the morning if you want to serve it as an after-dinner delight; letting it chill overnight will get you the best results!
Storage Instructions
Refrigerator: Your Ambrosia Salad Squares can be stored in the pan, tightly sealed with plastic wrap, for up to 3 days, but the marshmallows may get a bit soggy over time.
Freezer: I don’t necessarily recommend freezing this dessert, as the texture may change, but you could freeze separate slices on a parchment paper lined baking sheet and store them in an airtight container once they’re frozen solid. They should last in the freezer for up to 6 months. When you’re ready to serve, let the squares thaw in the fridge to defrost, or serve them still frozen for an ice-cream like texture.
More Delicious Square Recipes
- For another classic salad turned into a square, give my Strawberry Pretzel Salad/Dessert a try!
- Chocolatey and chewy, my Mars Bars Squares are a fantastic and low-effort dessert that crank the classic rice crispy square up to an eleven!
- Simple, sweet, and creamy, my Strawberry Squares make a delicious and light dessert that’s perfect after a big meal!
I just love new takes on classics, especially when they take something that can be a little divisive (like Ambrosia Salad) and make it into a crowd-pleaser! The graham cracker base helps offset the sweetness of the mini-marshmallow and shredded coconut, and the lightness of the whipped cream and fruity brightness of canned fruit all come together to make an unforgettable dessert.
Give this recipe a try and let me know what your favorite fruits to top this dessert with in the comments below!
Happy Baking!
Karlynn
Ambrosia Salad Squares
Video
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ salted butter, melted
- ¼ cup granulated sugar
Filling:
- 4 cups whipped cream
- 4 cups mini marshmallows, I love the coloured, but white is traditional
- 1 cup sweetened shredded coconut, if you use whipped topping in a container, then make this unsweetened or it’s too sweet!
Topping
- 2 cans of mandarin orange slices, drained well
- 1 can of crushed pineapple OR pineapple chunks, well drained
- maraschino cherries – 15-20, drained and sliced in half
Instructions
- Preheat the oven to 350 °F.
- For the base, combine the ingredients in a bowl and mix completely. Press into the bottom of a 9×13 baking pan. Bake in the oven for 8-10 minutes until browned, then remove and cool.
- For the filling, combine all ingredients together then spread over the top of the cooled graham crust.
- Take the fruit and place on top of the whipping cream layer as desired.
- Cover and refrigerate for several hours before serving. I make this the day before and it’s perfect. You can do it the morning of if you wish, but no later than that!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheri says
Hello Laura
How much butter do you put into the crust. Your recipe says 1/2 butter. Is it 1/2 stick, 1/2 cup? Please let me know ASAP as I’d like to make it ASAP. 😎 Thanks a bunch.
Karlynn J says
It’s 1/2 cup! I’ll fix it.
Debbie says
Made it for Xmas and with the graham crust it was a hit. It’s in my favourite dessert list. Very easy to make of I’m happy.
KAREN MCMICHAEL says
I made this today and it was fabulous! I used the colored mini marshmallows from Walmart & since they are fruit flavored, it gave it an even more fruity taste & used the ‘extra creamy cool whip’. My Mom loved it too and even my husband who isn’t a dessert fan. It’s light and refreshing. Thank you!
Laura says
The version of the recipe in your cookbook advises adding the pineapple to the whipped cream, marshmallow and coconut mixture, which is different than this recipe which only adds the pineapple on top. Which version should I follow when making this recipe?
Kate says
First time reviewer here and I’m sure glad I found this recipe just in time for Easter dinner. My Mom always made ambrosia (we call it five cup dessert on the East Coast) and we all loved it so much. I made this for our dessert and it was delicious, we all really enjoyed it and it was also just so pretty with the coloured marshmallows and the fruit pieces on top. I whipped 2 cups of cream which gave 4 cups when whipped – I think next time I’ll use more as my marshmallows were a bit dry and I think they absorbed a lot of the cream while it sat in the fridge. Can’t wait to make it again and to try some of your other recipes!
Leanne says
Very good food