Classic Southern Ambrosia Salad with Marshmallows and Pineapple

• 1 can pineapple chunks, drained
• 1 can mandarin oranges, drained
• 1 jar maraschino cherries, drained
• 1 bag mini marshmallows (5oz)
• 8 oz cool whip, thawed
• 5.3 oz vanilla greek yogurt

• Start by draining the pineapple, mandarin oranges, and maraschino cherries well in a strainer. If you like, reserve the drained juice in a glass and enjoy it as a lightly sweet fruit drink or use it in another recipe.
• In a medium bowl, combine the thawed cool whip and vanilla Greek yogurt. Stir gently until the mixture is smooth and evenly blended; this creates a creamy base that’s lighter than using only yogurt.
• Place the drained fruit and maraschino cherries in a large mixing bowl. Add the mini marshmallows and fold them together with the fruit so the marshmallows are evenly distributed throughout the salad.
• Pour the whipped topping and yogurt mixture over the fruit and marshmallows. Use a spatula to gently fold everything together until coated, taking care not to overmix so the marshmallows retain their light texture.
• Spoon the salad into a serving bowl, cover, and chill in the refrigerator for at least 2 hours to let flavors meld and the salad firm up slightly. Chilling also improves the texture of the marshmallows and allows the cream base to set.

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