Ambrosia Pink Salad

Recipe courtesy of Loren Brovarnik and Alexei Brovarnik

Photo by: Laura Arnold

Laura Arnold

Loren’s pink salad is one of Alex’s favorite desserts. She often makes it for Friday night dinners and it’s always guaranteed to be a crowd-pleaser!

Yield: 6 to 8 servings

Active Time: 30 minutes

Total Time: 2 hours 30 minutes (includes chilling time)

Ease of preparation: Easy

INGREDIENTS:

2 cups heavy whipping cream, chilled

1/4 cup confectioners’ sugar

1 teaspoon pure vanilla extract

2 1/4 cups mini marshmallows

1 1/2 to 2 cups chopped fresh pineapple

1 1/2 cups sweetened shredded coconut

One 21-ounce can cherry pie filling

One 14-ounce can sweetened condensed milk

One 11-ounce can mandarin oranges, drained

DIRECTIONS:

Whip the cream with the confectioners’ sugar and vanilla extract in a large bowl with an electric mixer on medium speed until medium-stiff peaks form.

Combine the whipped cream, mini marshmallows, pineapple, coconut, cherry pie filling, sweetened condensed milk and mandarin oranges in another bowl and stir to combine. Chill in the refrigerator, covered, for 2 to 3 hours. Serve in a trifle dish.

Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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