Ingredients
Salad Base
- 1 (8-ounce/226g) container frozen whipped topping, thawed
- ½ cup sour cream (120g)
Fruit and Mix-ins
- 1 (15-ounce/425g) can mandarin oranges, drained
- 1 (20-ounce/567g) can pineapple tidbits in juice, drained
- 1 (12-ounce/340g) jar maraschino cherries, drained, stemmed, and patted dry
- 2 cups mini marshmallows (100g; use fruity marshmallows for added color)
- ⅔ cup shredded sweetened coconut (66g)
Instructions
- Prepare the base: In a large bowl, gently fold together the thawed whipped topping and sour cream until well combined and smooth, forming a creamy dressing for the salad.
- Add fruits and mix-ins: Carefully stir in the drained mandarin oranges, pineapple tidbits, stemmed and dried maraschino cherries, mini marshmallows, and shredded sweetened coconut, ensuring even distribution without breaking the fruit.
- Chill the salad: Refrigerate the salad for at least 1 hour to let flavors meld and the salad set. It can also be made up to a day in advance, though cherries may slightly bleed color into the mixture.
- Serve and garnish: Before serving, garnish with additional maraschino cherries and shredded coconut if desired to enhance presentation and add a pop of color.
Notes
- Use fruity marshmallows for a more colorful and visually appealing salad.
- Drain the canned fruits thoroughly to prevent the salad from becoming too watery.
- The salad can be prepared a day ahead, but maraschino cherries might release their red dye into the mixture.
- For a dairy-free version, substitute sour cream with a non-dairy alternative and use dairy-free whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
