4cupsmini marshmallowseither regular or fruit-flavored ones (rainbow colors)
1 ½cupssweetened shredded coconut
11ouncesmandarin oranges(1 can) well drained
¾cupmaraschino cherriesstems removed
In a clean, medium-sized bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Use an electric mixer to beat on high speed until stiff peaks have formed (mixture should reach a Cool Whip consistency).
Add sour cream and stir until well-combined.
In a separate, large bowl, combine mini marshmallows, coconut, oranges, maraschino cherries, and pineapple. Stir to combine.
Pour whipped cream/sour cream mixture over ingredients and stir until everything is evenly combined and all ingredients are covered in the cream mixture.
Cover and refrigerate at least one hour before serving.
Be sure to drain the fruit really well if you're making this salad more than on hour ahead of time. You can put all the fruit in a colander and let it sit to drain and dry for about an hour (if you want to wait that long). This will keep the salad from getting soupy while it sits.