Wednesday, June 23, 2010

Vanilla Ambrosia

1 jar (24 oz) refrigerated citrus salad in extra light syrup, drained
2 cups fresh pineapple chunks
1 cup seedless red grapes, halved
1/2 cup orange juice
1 tsp vanilla extract
1/2 cup miniature marshmallows
1/3 cup sweetened flaked coconut
Garnish: maraschino cherries
Put first 5 ingredients in a large bowl; toss gently to mix.

To serve: Add 1/4 cup marshmallows and 2 Tbsp coconut to fruit; toss to mix. Spoon into glasses or dessert bowls. Top with remaining marshmallows and coconut, then cherries.

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