Marshmallow Salad
- 1 bag miniature marshmallows
- 1 jar maraschino cherry halves
- 1 - 15 oz can of pineapple chunks
- 2 - 11 oz cans of mandarin oranges
- 1 - 16 oz container of sour cream (I use Breakstone’s reduced fat)
- Drain all of the fruit.
- Combine all ingredients into a large bowl until the fruit and marshmallows are evenly coated with sour cream.
- Refrigerate a few hours before serving.
- You can also add a can of fruit cocktail or coconut.
Recipe by Take 10 With Tricia at https://take10withTricia.com/2015/11/marshmallow-salad.html
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