Summer Ambrosia

If there was one desert I make that everyone loves, it would have to be my summer ambrosia. It has to be made up the night before, but it’s a perfect pot luck dish, or picnic  addition that never has any leftovers. It only takes a few minutes to mix up, and then you just put it into the fridge overnight.

My kids just to call it “brozzy” because they couldn’t remember how to say Ambrosia, and the name has stuck. To this day whenever I arrive at our potlucks with my ice cream buckets, someone from my family says, “Oh boy! Gramma brought the brozzy!”

I usually use my big steel bread bowl to mix everything up together and then I divide it up into 2 ice cream buckets. It keeps for at least a week with the have a lid on it and if it lasted that long without being eaten, it would probably be good for even two weeks.

SUMMER AMBROSIA

2 large (1 litre) containers of sour cream

2 500G bags of mini marshmallows

1 - 100 oz can of drained pineapple

1 - 100 oz can of drained fruit cocktail

1 small package of shredded coconut (optional)

Mix everything together in a large bowl or roasting pan. The mixture should have quite a sloppy consistency (as the marshmallows absorb the liquid overnight, it becomes firmer.) After mixing, transfer to glass or plastic containers, cover and refrigerate overnight.

The more marshmallows you add, the firmer the ambrosia will be. You can adapt your amounts of sour cream and marshmallows if you prefer a creamier texture.

My recipe is one for a crowd, but you could also make a smaller version easily enough. by using 2 small cans of fruit, a 500ml size container of sour cream and 1 small bag of mini marshmallows. I’ve left the package of coconut in the recipe but I never use it as my crowd prefers it without.