My Mom would make this ambrosia salad recipe every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.
Holiday Ambrosia Salad
My Mom would make this ambrosia salad recipe every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.
Ingredients
- 8 ounces uncooked orzo pasta
- ¾ cup white sugar
- 2 large eggs beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 8 ounce cans pineapple chunks, drained with juice reserved
- 1 11 ounce can mandarin orange segments, drained
- 1 cup shredded coconut
- 4 cups frozen whipped topping thawed
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
- Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
- Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.
