Ingredients:

  • 1 can (20 oz) pineapple tidbits, thoroughly drained
  • 1 can (11 oz) mandarin orange segments, thoroughly drained
  • 1 can (15 oz) fruit cocktail, thoroughly drained
  • 1/2 cup maraschino cherries, patted dry
  • 1 cup mini marshmallows
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup toasted pecans, chopped
  • 8 oz whipped topping, thawed
  • 1/2 cup sour cream

Instructions:

  1. Pour the pineapple tidbits, mandarin oranges, and fruit cocktail into a fine-mesh strainer and let them sit for at least 10 minutes. Gently press the fruit with a spoon to expel excess syrup, then spread on paper towels to pat dry.
  2. In a large mixing bowl, combine the thawed whipped topping and the sour cream. Whisk with a rubber spatula until the mixture is a uniform, velvety white.
  3. Using a slow, circular folding motion, gently incorporate the drained fruit, marshmallows, coconut, and pecans into the creamy base until evenly distributed.
  4. Gently stir in the patted-dry cherries at the end to avoid bleeding red streaks.
  5. Refrigerate the salad for 2 hours to allow flavors to meld and the structure to set before serving.