Tank Cooks Ambrosia Salad

Thanks to Charlie France for the recipe 

Send recipes to NJTank99@gmail.com 

Ingredients: 

• 2 cups Fresh Pineapple (cut into small pieces) 
• 15-ounce can Mandarin Oranges (drained) 
• 14 ounces Maraschino Cherries (drained)
•  1 cup Sweetened Shredded Coconut 
• 3 cups Marshmallows
•  1 1/3 cup Heavy Cream 
• 3 Tablespoons Sugar (add more if you want it sweeter) 
• 1/4 cup  Cool Whip 

Optional Ingredients: 

• 1 cup Green Grapes (cut into half) 
• 1/2 cup Pecans (chopped)

Directions 

1. In a large mixing bowl, add the heavy cream and sugar and whip until soft peaks form. Carefully fold in the sour cream. If you want a sweeter ambrosia salad, add more sugar to taste. 
2.  Cut the pineapple into small pieces. 
3.  In a large bowl, add pineapple, drained mandarin oranges, drained maraschino cherries, coconut flakes, and mini marshmallows. Make sure to thoroughly drain the fruit so this ambrosia fruit salad isn't runny. 
4. Carefully fold in the whipped cream mixture. Cover and place in the refrigerator to chill for about 2 hours to allow the flavors to develop.