Ingredients:

  • 20 oz canned pineapple tidbits, in juice
  • 11 oz mandarin oranges, drained
  • 10 oz maraschino cherries, stems removed and patted dry
  • 1 cup green grapes, halved
  • 1 cup heavy sour cream
  • 8 oz frozen whipped topping, thawed
  • 1 tsp pure vanilla extract
  • 2 cups mini marshmallows
  • 1 cup sweetened shredded coconut
  • 0.5 cup toasted pecans

Instructions:

  1. Place the pineapple tidbits and mandarin oranges in a fine mesh strainer. Let them sit for at least 15 minutes.
  2. Halve the cherries and pat them firmly between layers of paper towels until no red juice transfers.
  3. Slice one cup of green grapes lengthwise.
  4. Heat 0.5 cup pecans in a skillet over medium heat until they smell toasted and look golden (about 5 mins). Let them cool completely.
  5. In a large glass bowl, whisk together the sour cream and vanilla extract until smooth. Gently fold in the thawed whipped topping using a cutting motion to maintain air bubbles.
  6. Add the dried fruit, grapes, mini marshmallows, shredded coconut, and toasted pecans to the bowl. Fold until every piece is evenly coated.
  7. Cover tightly and refrigerate for at least 4 hours before serving to allow marshmallows to hydrate and the texture to set.