This sweet and fluffy salad sounds like something out of a “Hints from Heloise” column, what with the canned pineapple, ginger ale and all, but it’s pretty tasty and different from other ambrosia-like dishes.
Make sure to soften the cream cheese a bit and really whip it up good and smooth. It takes a little while for the cream cheese and ginger ale to blend.
Making this recipe for “And All the Trimmings” was a rare chance to get out the fine china, which we’ve had for 14 years without using even once for every year we’ve owned it. It does work well for food photo shoots, however!
Recipe: Dream Salad
Makes 12 servings
- 1 cup whipping cream
- 1 8-ounce package cream cheese, softened
- 6 ounces ginger ale
- 1 can (20 ounces) crushed pineapple, drained
- 1/2 cup chopped pecans
- Whip cream; set aside.
- Place cream cheese in a bowl with ginger ale and beat until smooth.
- Stir in pineapple and nuts.
- Fold in whipped cream.
- Chill until ready to serve.
Yum! I love ambrosia salad. It’s delicious and nostalgic at the same time — like something Grandma used to make.