Sarah's Ambrosia Fruit Salad

Good pie. First time I've made homemade pumpkin pie. I added extra on all the spices and included Allspice on my second attempt. Husband gave it a thumbs up. Thanks!

Really yummy! We use Greek yogurt instead of sour cream - I used about 10 ounces of plain Greek yogurt plus a 10 oz container of thawed cool whip. Gave a great fluffy texture. I'd made this recipe before and it was a bit soupy, so I made sure to drain the fruit really well. The natural juices that are released when the salad is stirred will add juicy sweetness. We have a couple of non-coconut, so I left it out this time. Still turned out great, but I think the coconut would've helped soak up some of the liquid. I think the cool whip did the job this time around, adding the fluffy texture without too much extra flavor or sweetness. I used pineapple chunks, they were too big. Gotta hunt down the tidbits...

This has become my signature "pot luck" contribution. I use equal parts cool whip and sour cream. One preparation change I made is after draining, I leave the fruit in the colander placed in a larger bowl. I let this drain overnight in the fridge. This step removes at least another cup and a half of liquid. The salad then is less runny.

Excellent. Made mostly as listed, I used flavored mini marshmallows (orange, strawberry, lemon & lime) and you definitely need to let chill 2+ hours or more so flavors blend. Will definitely make again!