Thanksgiving is a wonderful time for gathering with family and friends. This year we did a “Friendsgiving” dinner with our Dinner Club friends and it was such a fun time! We decided we would all bring something unique to our family traditions. My unique food item was Ambrosia Salad. My family has had it with both Thanksgiving and Christmas dinner for as long as I can remember!
I called my grandma to get the recipe from her. She could only remember part of it since my mom is the one who has made it for so many years now. So I had to call her. But, of course, it’s one of those recipes that is done just by looks, not with any set amounts. As I prepared it, I measured everything out to make it easier for upcoming years, and for you!
The recipe calls for sour cream, but you won’t taste it. It’s such a small amount, just enough to hold everything together. You don’t want too much, so start small. After refrigerating, if there isn’t enough, add a small amount and stir it in.
Leftovers can be refrigerated for about a day. After that, the marshmallows start to break down.
I have been to one Friendsgiving prior to this, and that was back in college. You know, back when most of us didn’t really know how to cook?! This year was so much different. We had a total of 21 people here, including 8 kids. We had so much delicious food! I snapped a few photos on my phone to share with you all. They aren’t styled and they aren’t the best, but we were all too hungry for that!
I made a few of the “staples” too. I baked some biscuits and made a brown-sugar glazed ham. My family usually has ham since most of us don’t care for turkey.
I made two of the desserts, including the ambrosia salad that I mentioned earlier. We also made some Slow Cooker Bread Pudding and Justin found a recipe for a dairy-free whiskey sauce. One of my good friends, who is part of our dinner club, has a severe dairy allergy. It’s always fun to try to find ways to substitute things to make them dairy-free for her. It also makes me try new things!
Step by Step
Drain the syrup from the fruit cocktail. I used a mesh strainer over a bowl to do this.
Pour the fruit cocktail, mini marshmallows, and sour cream in a large mixing bowl. Gently fold everything together.
Refrigerate for a few hours. Gently stir one more time before serving chilled.
- 30 oz fruit cocktail
- 2 cups mini marshmallows
- 1 tbsp sour cream
- Drain the fruit cocktail
- Pour all ingredients into a large mixing bowl
- Gently fold together
- Refrigerate at least 2 hours, until cold
- Gently stir and serve chilled
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