I thought I might try a new thing around here, Throwback Thursday Recipes! I collect vintage cookbooks and there are so many dated, but still fun recipes, that we simply just don’t make anymore – like Ambrosia Salad! In order to update it a bit, I thought I would throw in some pound cake croutons and serve the salad in individual cups with fun, colorful spoons!
It was also 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:
- 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.
- Enjoy!







