Description
A nostalgic fruit salad with canned fruits, mini marshmallows, and a creamy base, perfect for potlucks and warm-weather gatherings.
Ingredients
- 1 can (20 oz / 565 g) pineapple chunks, well drained
- 1 can (21 oz / 595 g) cherry pie filling
- 1 can (15 oz / 425 g) mandarin oranges, well drained
- 1 cup (240 ml) sour cream or vanilla Greek yogurt
- 1 cup (90 g) mini marshmallows
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans or walnuts (optional)
Instructions
- Drain the pineapple chunks and mandarin oranges well in a colander, pressing lightly to remove excess liquid.
- In a large mixing bowl, combine the drained pineapple and mandarin oranges with the cherry pie filling; gently fold.
- Add the sour cream or vanilla Greek yogurt to the fruit and fold until coated.
- Fold in the mini marshmallows and shredded coconut until distributed.
- If using, fold in the chopped nuts for added crunch.
- Cover with plastic wrap and refrigerate for at least 1 hour to chill and let flavors meld.
- Spoon into individual bowls or cups and serve chilled.
Notes
For a tangier option, use plain Greek yogurt and add honey or powdered sugar. For dairy-free, substitute with coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cooking Required
- Cuisine: American