Ingredients:

  • 15 oz mandarin oranges, canned and thoroughly drained
  • 20 oz pineapple tidbits, canned and thoroughly drained
  • 15 oz fruit cocktail, canned and drained
  • 10 oz maraschino cherries, stemmed, halved, and patted dry
  • 1.5 cups fresh green grapes, halved
  • 8 oz whipped topping (Cool Whip), thawed
  • 1 cup full-fat sour cream
  • 1 cup sweetened shredded coconut
  • 2 cups mini marshmallows, fruit-flavored or white
  • 0.5 cup chopped pecans

Instructions:

  1. Place the mandarin oranges, pineapple tidbits, and fruit cocktail into a fine-mesh strainer. Allow to drain for at least 15 minutes to remove all excess syrup.
  2. Stem and halve the 10 oz maraschino cherries, then pat them dry with paper towels until no more red dye transfers to the towel.
  3. In a large glass mixing bowl, whisk together the full-fat sour cream until well combined.
  4. Wake up the coconut. Rub the 1 cup sweetened shredded coconut between your palms for 10 seconds before folding it into the cream base.
  5. Using a silicone spatula, gently fold the thawed whipped topping into the sour cream mixture until smooth.
  6. Gently stir in the dried fruit, grapes, mini marshmallows, and chopped pecans until evenly coated.
  7. Cover the bowl and refrigerate for at least 4 hours. This 'marshmallow cure' allows the marshmallows to soften and the flavors to meld into a stable fluff.