Everybody thought that this was the best ambrosia they ever tasted. Personally, I don't like this sort of dessert and never have, but it was such a hit I had to let you know. Try this recipe. You won't be disapointed.

This recipe is very good, but I didn't have all the ingredients so I tried it with fruit coctail and it tasted amazing.

This recipe was okay, but I removed the cherries & sour cream & added sliced almonds. Was a huge hit cause it wasn't too sweet I seemed to bring out the taste of the fruit.

I've been making ambrosia for over 40 years. I use sour cream, but no cool whip. Stiffly beaten heavy whipping cream (unsweetened) is also good, but I prefer the sour cream. It's a matter of personal taste which to use. Also, I use pineapple tidbits instead of chunks and add about 2/3 cup chopped pecans. It is always a hit at the Thanksgiving & Christmas table as a side dish. Be sure and drain well the pineapple, mandarine oranges and cherries (cherries I also cut in half). I use paper towels to get as much excess juice as I can get after draining. Refrigerate drained fruit. Add pecans, coconut flakes and sour cream before serving.

To Kathy above: Thank you for posting your hints. My mother made ambrosia for many years as well. Of all the meals/dishes I learned from her, the ambrosia is one I've just been guessing at for the last seven years or so. As with so many things our mothers wanted us to learn, I wish I'd paid closer attention. Your suggestions have helped me fine tune a wonderful memory of my mother.

I recently found out the secret ingredient in my moms ambrosia.. I also tried making it wondering what it was missing.... I found out it was Peach brandy... Go figure.. She would add one - two shots... Always wondered why mom was acting funny by the time Thansgiving was over. We never had liquor in the house.. But once a year my mom got her brandy. LOL.

My family loves Ambrosia for the holidays as well as for birthdays and etc... I use plain yogurt instead of sour cream... It is very good and everyone raves about it!!!!

This is such a great recipe. Its so fresh and light and something we usually only eat on holidays. I only put in a few marichino cherries though.

My Mom made ambrosia for almost every major Holiday, and her version is considerably sweeter than this recipe, so I used only 2 cans of 29 oz. fruit cocktail, kept 1 can of mandarin oranges, only 1 tub of cool whip and added 1/4 can of condensed milk. I also prefer toasted coconut for the texture.

Very good basic recipe which can be customized to suit various tastes.

To Kathy Baker and Teri Crocker,

Thank you for your comments. I watched a TV show where the host mentioned making ambrosia for her family. I'm so eager to try this recipe.

Ever since I was little, as far back as I could remember, ambrosia salad had been a treat for me, because I only experienced it at my church as a young child during the holidays. I swore I would find a recipe for it, and I have. The recipe above is the perfect and easy one to remember.

We use this same recipe for Ambrosia....BUT...add some coarsely chopped pecans or walnuts and you won't believe what it does to the recipe. Just the hint of nutty crunch just does something great for it.

Thanks for the recipe. I never paid attention to my mom when she made this either but I know she had it at every holiday meal and now that she is gone it makes me warm inside to think that I am now going to be able to do what she did....give my family a memory.

Thanks for the tips Kathy Baker! I think I would have had a real mess on my hands...

AWESOME - the best ever! I was so proud to serve this on Thanksgiving. Now another party is coming and I have been invited to come as long as I bring the Ambrosia. Thank so much for a great recipe!!!

I couldn't find any cool whip at the store I went to so I used heavy and sweet whip cream from a can. It worked out nicely. Cool whip is better because of the texture but in a bind, it is a great substitute. Thank you for a great recipe!