Spread chopped pecans out on a baking sheet, then bake for 10 minutes or until pecans are lightly toasted. Allow pecans to cool completely before mixing with other ingredients, about 15-30 minutes.
Empty crushed pineapple, mandarin oranges, and maraschino cherries into a strainer over the sink. Let the fruit sit in the strainer for 15-20 minutes, tossing the contents periodically. Fruit is ready once it's been thoroughly drained of all excess juice.
In a 13 quart mixing bowl, add the drained fruit, coconut, vanilla, cooled pecans, marshmallows, cool whip, and yogurt. Use a spatula to gently toss and fold ingredients together until combined and creamy.
Cover bowl and chill prepared ambrosia salad in the refrigerator for 4 hours.
Thank you for printing Ambrosia Salad from https://homemadehooplah.com/ambrosia-salad/
You can find more great recipes at homemadehooplah.com.