Easter Ambrosia Salad
1 1/2 cans (about 30 ounces) pineapple chunks
1 grapefruit, peeled and sliced
2 bananas, sliced
1/2 cup pecans, broken into smaller pieces
1/2 cup maraschino cherries, drained
1 can (8-10 ounces) mandarin oranges, drained
1 cup coconut flakes
1 small container (6-8 ounce) vanilla vegan yogurt
1/2 cup plain tofu cream cheese
2 tablespoons maple syrup
nondairy milk, to taste (I use soy)
1. Add all fruit and nuts to a large bowl. Separately, in a blender or with a hand mixer, whip together the yogurt and tofu cream cheese, adding more tofu cream cheese or milk until you get to a desirable creamy (thick but not too thick) texture.
2. Stir yogurt mixture into the fruit and nut combination until the creamy dressing is evenly distributed.
3. Refrigerate maybe 30 minutes or more and serve.
All I can say is yum. I whipped up this invention for an Easter brunch for non vegans, and one guy at the party proposed to whoever made the ambrosia salad. Enjoy! Its a great party/potluck dish.