pistachio ambrosia cupcakes

★★★★★ 4
By Linda BONWILL
from Englewood, FL

We love a fresh bowl of Ambrosia Fruit Salad at picnics during the summer months. I remember it well when my mother used to make it. All us kids would just eat it all up. The other day I had some at a party. I had the thought..."Wonder how this would taste on a cupcake"?? AWESOME!! Need I say more?

Blue Ribbon Recipe

The light fluffy ambrosia salad on top of a simple cupcake is simply delicious. These are cute, cool and look almost too pretty to eat but grab a fork and dig in. The cherry on top is the perfect touch.These cupcakes would be fabulous for a summer or spring potluck. What a fabulous idea!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 24
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For pistachio ambrosia cupcakes

  • 24
    favorite cupcakes
  • 1 pkg
    Cool Whip, small
  • 1 can
    chunk pineapple, 8 oz.
  • 1 can
    mandarin oranges, 11 oz.
  • 1/2 c
    coconut
  • 2 c
    mini-marshmallows
  • 2 oz
    chopped walnuts
  • 1 pkg
    pistachio pudding, instant
  • 24
    maraschino cherries

How To Make pistachio ambrosia cupcakes

  • 1
    Bake cupcakes according to directions, let cool completely before adding topping.
  • 2
    In large bowl toss all other ingredients.
  • 3
    Top each cupcake with about 2 tablespoons of topping.
  • 4
    Add one cherry to top of each cupcake. Enjoy!!!
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