Reviewed: Jul. 10, 2011

This was heavenly! Made it exactly as shared. Typically, I change up recipes a little because either I don't have specific ingredients or don't care for some. For this one, I bought the named ingredients so there was no excuse. Dee-lish! Made it for a 4th of July party and it went over well. I'd like to try it a tad sweeter, so next time will leave out some of the sour cream and add more powdered sugar. I will also taste some of my blueberries before piling them in -- some of mine were a little tart.

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Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Jul. 4, 2011

A summer favorite from now on! A few modifications: I only added the cream, sugar, sour cream, pineapples together and refrigerated for 4 hours. When it was time to eat, I spooned some ambrosia and pushed in some marshmallows. We went black raspberry picking today so I added those around a big blob of ambrosia. Then I topped with some strawberry slices and blueberries. I heated the coconut flakes on ths stove for a few minutes to bring out a toasted coconut taste. Last but not least, I sprinkled some turbinado sugar for looks.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: May 31, 2011

I must say I made this for a BBQ for the Memorial day holiday and got nothing but rave reviews!!!!!

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Reviewer:

Kalynda

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jun. 9, 2010

I made this last year for 4th of July for a large crowd and everyone loved it>>> and now I have been requested to make it again. The cream mixture is too much for the amount of fruit - I added 2 cans of mandarin oranges, more marshmallows and toasted chopped pecans. (or next time maybe just cut the cream mixture in half?) For 14 people I could have easily cut the whole recipe in half the way I prepared it, but the leftovers held up really well and were wonderful.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Jul. 22, 2009

This ambrosia wasn't quite sweet enough for my tastes. I added more marshmallows, and it really did the trick.

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Reviewer:

mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

Reviewed: Jul. 6, 2009

I made this for the 4th and it was perfect! I did leave out the coconut, my little one wouldn't have eaten it. Perfect combination of sweet/tart/sour. Thanks for the recipe!

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Reviewer:

shashy

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 27, 2009

My sister made this for Memorial Day.It is so good!!!! The fresh fruit makes this dish.Def a keeper.Thanks!!

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Reviewer:

XoLauraXo

Cooking Level: Intermediate

Living In: Milford, Massachusetts, USA

Reviewed: Apr. 17, 2009

Loved this recipe. Left out the coconut and increased the sugar, and added toasted pecans as others have recommended. "sauce" tasted a bit like sour cream out of the bowl, but after the dish mellowed it was perfect..and I think the sour cream made the cream stable (even the next day it wasn't watery).

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