This Ambrosia Salad with Pound Cake Croutons is a modern take on a vintage classic! Served in individual cups with colorful marshmallows, it’s the perfect dessert for a summer backyard party!
Ambrosia Salad with Pound Cake Croutons
My mom would make ambrosia salad when we would grill chicken in the summer. I always remember picking out the gross cherries out of the canned fruit salad mix. She would call it “ambrosia,” but really, it was just fruit salad with whipped cream and no sour cream, coconut, or marshmallows. So I thought I would make a “real” ambrosia salad for a little backyard party we had.
It was fun trying to get my husband to say Ambrosia correctly. I would say “Am-bro-zja” and then he would repeat back “Am-broiy-sia” proudly as if he had repeated exactly what I said. It kinda reminded me of the Friends episode where Phoebe tries to teach Joey how to speak French.
Anyhow, let’s get into 1960’s housewife mode and put together this salad. You’re going to need a few ingredients:
- Frozen Pound Cake
- Cool Whip Whipped Topping
- Greek Yogurt
- Mandarin Oranges
- Pineapple Tidbits
- Maraschino Cherries
- Mini Fruit Marshmallows
First, you’ll need to make the pound cake “croutons.”
- 1 Sara Lee Frozen Pound Cake
- 3 Tb Butter
- 1 Cool Whip Whipped Topping
- 1 cup Greek Yogurt
- 1 11-15 oz Can Mandarin Oranges
- 1 11-15 oz Can of Pineapple (Chunks or Crushed)
- 1 jar Maraschino Cherries (no stems)
- 2 cups Mini Fruit Marshmallows
- Start by preheating your oven to 350 degrees F.
- Next, cube your Sara Lee Pound Cake into 18-24 1" cubes.
- Melt your butter in a skillet over medium heat and add your pound cake cubes. Gently toss the cubes to coat in butter.
- Remove from the skillet and place the cubes on a baking sheet.
- Bake for 10-15 minutes, flipping once.
- While the pound cake croutons bake, make your salad.
- Start by folding the greek yogurt into your Cool Whip.
- Then add the other ingredients by gently folding them in.
- Serve in a bowl or individual cups and top the salad(s) with the Pound Cake croutons.
I love serving salads in individual cups for parties or get-togethers. It allows everyone to get to their food faster and it guarantees that you have enough food rather than just eye-balling and hoping that you have enough for everyone. These dessert cups would be perfect for pool parties, tiki parties, or outdoor grilling! And this salad was so easy to make with the help of Sara Lee Pound Cake and Cool Whip! Keeping a Sara Lee Dessert and Cool Whip Whipped Topping in your freezer is the perfect way to be prepared for easy entertaining or snacking at any time. And any remaining Cool Whip can be kept in the fridge for two weeks after defrosting! I know … what remaining Cool Whip? And if you want to do a throwback Thursday with this Ambrosia Salad, you can find Sara Lee Desserts and Cool Whip Whipped Topping products in the frozen foods section at your local Kroger! Sara Lee Desserts and Cool Whip deliver a winning recipe for bringing loved ones to the table and this recipe would also be perfect for Mother’s Day! As a kid, I remember my mom would often whip together a simple fruit salad whenever we were grilling and eating dinner outside during the summer, so maybe we’ll do the same for Mother’s Day this year! Do you have any vintage cook books? Do you ever make any dated recipes using them? Let me know in the comments below your favorite throwback recipe! Bonus points if it’s a jello mold!