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I cannot make a bowl of this 5-cup salad without thinking about my grandma standing at the kitchen counter, gently folding everything together in her big glass mixing bowl. She never measured with any fancy tools, just five simple ingredients, fruit, mini marshmallows, and a creamy base, and somehow it always came out perfect. This classic dessert salad showed up at every holiday and still does.
I still make it the same way she did because it is quick, easy, and full of that old-fashioned flavor I grew up loving. The pineapple and mandarin oranges add bright, juicy sweetness; the marshmallows soften into chewy bites as they chill; and the creamy base ties it all together in the very best way. Every spoonful feels like sneaking dessert beofre dinner, and honestly, that is just part of the charm. It is simple, nostalgic, and proof that sometimes the easiest recipes are the ones that stick with you the longest.
If you can’t get enough of sweet, creamy fruit salads with a fun nostalgic twist, be sure to check out my Strawberry Banana Cheesecake Salad and Fruit Salad.
Key Ingredients
Let’s go over the simple ingredients you’ll need to make this recipe. You’ll find the full measurements in the recipe card below.
- Sour cream: Creates the creamy base. You can swap in plain Greek yogurt, vanilla Greek yogurt, or even whipped topping if you prefer a sweeter version.
- Pineapple chunks: Add juicy sweetness and a bit of texture. Pineapple tidbits or crushed pineapple work just as well if that’s what you have on hand.
- Mandarin oranges: Canned mandarin oranges hold their shape best. You can use canned orange segments or well drained fresh oranges in a pinch.
- Maraschino cherries: Bring bright color and extra sweetness. Sweetened coconut flakes make a great substitute if you want more of a classic ambrosia style salad.
- Miniature marshmallows: Give the salad its soft, pillowy texture. Multicolored miniature marshmallows are a fun option for extra color.
How to Make 5 Cup Salad
- Mix the base: Add the sour cream to a mixing bowl and whisk until smooth and creamy.
- Combine the ingredients: Gently fold in the pineapple, mandarin oranges, cherries, and miniature marshmallows until everything is just combined.
- Chill and serve: Cover the bowl and refrigerate for at least 2 hours. Serve cold for the best flavor and texture.
Frequently Asked Questions
It should be lightly sweet with just a touch of tang from the sour cream. If it tastes too sweet, stir in a little extra sour cream to balance it out.
You can, but canned pineapple usually works best because it is softer and sweeter. Fresh pineapple is firmer and a bit more tart, which can change the texture and flavor of the salad.
This usually happens if the fruit wasn’t drained well or if the salad sat too long after mixing. Make sure to drain the fruit thoroughly and serve within a day for the best results.
Absolutely! This recipe doubles or even triples easily. Use a large bowl and fold the ingredients gently so the fruit stays intact.
Yes. Chilling allows the flavors to blend and gives the salad its best creamy, dreamy texture.
Make Ahead & Storage Instructions
- Make ahead: You can prepare the salad a day in advance. For the freshest texture, fold in the marshmallows right before serving.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve cold: This salad is best enjoyed chilled and does not need reheating.
- Freezing: Freezing is not recommended, as it will make the salad watery when thawed.
More Easy Salad and Side Dish Recipes You Might Like
- Pudding Fruit Salad: A creamy, dreamy fruit salad made with whipped topping and fresh fruit. Perfect for potlucks or a sweet side on any dessert table.
- Christmas Salad: Bright and festive with greens, fruit, nuts, and a citrusy dressing that balances out heavier holiday dishes.
- Easter Fruit Fluff: A classic dump-and-go salad with fruit and marshmallows, sweet, creamy, and ready in minutes.
- Orange Creamsicle Salad: A retro favorite made with flavored gelatin and fruit, perfect for summer parties or any nostalgic gathering.
If you’ve tried this 5 Cup Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
5 Cup Salad
Ingredients
- 1 cup sour cream
- 1 cup pineapple chunks roughly chopped, drained
- 1 cup mandarin oranges drained
- 1 cup maraschino cherries drained and halved, no stems
- 1 cup miniature marshmallows
Instructions
- Add the sour cream to a medium size mixing bowl, and whisk to remove any lumps.1 cup sour cream
- Fold in the pineapple, mandarin oranges, cherries and miniature marshmallows just until combined. Cover and chill in the refrigerator for 2 hours. Serve while cold.1 cup pineapple chunks, 1 cup mandarin oranges, 1 cup maraschino cherries, 1 cup miniature marshmallows
Jenn’s Notes
- Adjust sweetness with plain Greek yogurt or extra sour cream. Use fruit packed in water for less sweetness.
- Add marshmallows just before serving to keep them fluffy, or toss them in powdered sugar to prevent sogginess.
- Drain canned fruits well and pat dry to avoid excess liquid.
- Double or triple the recipe for larger gatherings.
I think cool whip is better then sorry cream or maybe add it?
Thanks for sharing! You could certainly experiment with adding Cool Whip, but I haven’t tested it myself. Sour cream gives the salad its signature tangy, creamy flavor, while Cool Whip would make it sweeter and lighter. If you want to try it, I’d probably replace only part of the sour cream with Cool Whip rather than all of it so the salad still has the right texture and flavor. Let us know if you give it a try! 😊