½cupchopped pecans,optional, plus more for garnish
Combine cool whip, sour cream, and vanilla in a large mixing bowl; whisk until completely incorporated.
Using a rubber spatula, fold in the remaining ingredients.
Cover the bowl with plastic wrap or a lid.
Garnish with chopped pecans and stemmed maraschino cherries.
Make sure to drain all of the fruit very well so the Ambrosia Salad doesn’t turn out watery. I recommend to drain the fruits in a colander for about 30 minutes, and then lightly pat dry the fruits with paper towels.
Refrigerate the salad for 4 hours, or for best results, chill it overnight. If you don’t have that much time, chill it for at least one hour before serving.
You can use dairy-free and sugar-free substitutes for the whipped topping and the sour cream.