Instructions

• Open the pineapple and mandarin orange cans and pour each into a fine-mesh strainer or colander. Set both strainers over the sink or a bowl and let them drain for 30 minutes to 1 hour.
• Drain the maraschino cherries in a strainer, rinse briefly with cold water, and pat dry with paper towels or let sit to drain.
• Halve the green grapes and chop the pecans (if not already chopped).
• In a large mixing bowl, whip the 1 cup heavy whipping cream with the 1 tablespoon granulated sugar and 1/2 teaspoon vanilla extract until soft peaks form.
• Gently fold the 1/2 cup light sour cream into the whipped cream until evenly combined. Use a spatula and fold carefully to keep the mixture light.
• Gently stir in the 3 cups mini marshmallows, 1 cup sweetened shredded coconut, and 3/4 cup chopped pecans until evenly distributed.
• Gently fold in the drained pineapple tidbits, drained mandarin oranges, drained maraschino cherries, and the halved green grapes until all fruit is coated and evenly distributed.
• Transfer the salad to a serving bowl, sprinkle additional coconut and chopped pecans on top if desired, cover, and chill for at least 1 hour or up to overnight before serving.