Instructions

• Drain the canned fruit: pour the mandarin oranges, pineapple tidbits, and maraschino cherries into a colander and let drain for about 1 hour. After draining, gently pat the fruit dry with paper towels to remove excess liquid.
• In a medium bowl, combine the 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on high speed, whip until stiff peaks form.
• Add the 1/2 cup sour cream to the whipped cream and gently fold or stir until the mixture is smooth and evenly combined.
• In a large bowl, combine the 4 cups mini marshmallows and 1 1/2 cups sweetened shredded coconut.
• Add the well-drained mandarin oranges, 1 cup pineapple tidbits, and 3/4 cup maraschino cherries to the marshmallow–coconut mixture.
• Chop the 1/2 cup nuts into small, bite-sized pieces and add them to the bowl.
• Pour the whipped cream and sour cream mixture over the fruit, marshmallows, coconut, and nuts. Gently fold everything together until all ingredients are evenly coated.
• Cover the bowl and refrigerate the salad for at least 1 hour before serving.