Ingredients
Fruit
- 20 oz pineapple chunks (fully drained)
- 15 oz mandarin oranges (fully drained)
- 1 cup maraschino cherries (drained well)
Cream and Mix-ins
- 1 cup cool whip topping (or homemade whipped cream)
- 1/4 cup sour cream
- 1 cup mini marshmallows
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Drain the Fruit: Thoroughly drain the pineapple chunks, mandarin oranges, and maraschino cherries, removing as much liquid as possible to avoid a watery salad.
- Mix Cream Ingredients: In a large bowl, gently fold together the whipped topping and sour cream until well combined, creating the creamy base for the salad.
- Fold in Fruit and Add-ins: Slowly add the drained fruit, mini marshmallows, shredded coconut, and chopped pecans into the bowl. Carefully fold each addition in to evenly distribute without breaking up the fruit.
- Chill and Serve: Cover the bowl and chill the salad in the refrigerator for at least one hour to allow flavors to meld and the salad to firm up slightly before serving.
Notes
- Make sure to drain the fruit thoroughly to prevent the salad from becoming too watery.
- For a lighter option, substitute the sour cream and whipped topping with a Greek yogurt and whipped cream blend.
- The salad can be made a day ahead, but add the marshmallows and pecans just before serving for best texture.
- Feel free to add or substitute other fruits like sliced bananas or grapes depending on preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
