Ambrosia Salad

Ingredients:

1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream

Method:

Gently mix together all ingredients. The sour cream version can be immediately put into serving bowls as it will be firm enough when made. The yogurt version might be a little runny so you may want to refrigerate it for a couple of hours first.

Frances's Version from NZ


Ingredients:

300ml full cream
2 punnets strawberry yogurt
4 tbs castor sugar
little red food colouring - few drops
1 punnet strawberries
1/2 pkt pink/white marshmallows
bunch of red grapes

Method:
Whip cream with sugar and red food colouring - only enough to turn cream pink.
Fold in yoghurt, chopped strawberries, marshmallows and grapes.
Chill for at least an hour in fridge
This serves 4-6 people - can be doubled

Instant Jello Version


Ingredients:

-1 cup dairy style dressing-sour cream, yogurt etc.
-1 pkg. orange jello mix
-1 can mandarin oranges(drained) or 1 cup fresh orange chunks(drain excess juice)
-1 cup flaked coconut
-1 cup mini marshmallows
-Add any other fruit you like

Method:

Make jello according to directions and cool until partially set. Add dressing and mix with a hand blender or whisk.

Add remaining ingredients and gently mix. Cool in refrigerator until ready to serve.

This very large salad should be eaten within 2 days of being made as the jello will break down over time and pockets of water will form in the bottom of the bowl.

I made this one using regular plain yogurt for dressing, 1 can mandarine oranges and 2 bananas.