Make Ambrosia Salad Even BETTER With This Recipe

Could ambrosia salad be anymore delicious than it already is? Answer: YES! These ambrosia salad bars made the classic dessert easier to eat and more tasty by being spread on top of a graham cracker crust. Who wants to dig into a messy bowl of whipped cream and fruit when you can have a beautiful little bar? Made with marshmallows, pineapple, mandarin slices and cherries, these bars will be an instant hit. What’s even better is that they only take a few minutes to make! Use this recipe to make your traditional, ambrosia loving grandma see the dessert in a whole new way!

Ingredients:

CRUST:

2 cups graham cracker crumbs

1/2 salted butter, melted

1/4 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!