This beautiful layered parfait is basically an ambrosia copycat. I had no idea what ambrosia was until a few years ago when I encountered the strange concoction at a BBQ. I spotted a large glass bowl billowing with white fluffy fluff stuff, dotted with orange and yellow bits- What the heck is that I asked? “Oh that’s ambrosia- just try it,” was the reply. Which I did, as I’m usually up for trying just about anything! I was love at first bite- sweet, light, and airy, with bits of orange, pineapple, coconut and occasional marshmallow that was soft and melty. So of course I got the recipe- it was made with whip topping (I’m a big fan!), sour cream (weird, right?), canned pineapple and orange chunks, shredded sweetened coconut and marshmallow. It was so amazing but also basically a WHOLE LOTTA SUGAR!
Thanksgiving is just a few days away and sweet potatoes will probably be on your table in some form. You might be having the ultra sweet ones with marshmallows, the mashed kind or maybe even sweet potato pie. I prefer the simple and easy version that still keeps its texture and can be on your plate next to your traditional mashed potatoes. If you are going to someone’s house and need to bring a side, this is definitely something that travels well and is a great complement to the rest of the spread.