2 small cans mandarin oranges, drained
2 cups mini marshmallows
2 cups sweetened coconut
1 large can crushed pineapple, drained
1 16 oz. container sour cream
Mix the first four ingredients in a large bowl, fold in the sour cream, and serve.
24-Hour Cranberry Salad
1 12-ounce package of fresh cranberries
Half of a 10.5 oz bag of mini marshmallows
1/2 cup sugar
1/2 cup apple, chopped
1/2 cup walnuts, chopped
1 large can pineapple chunks, drained
1 cup heavy cream
Pulse the cranberries in a food processor until they are pea-sized chunks. In a mixing bowl, stir cranberries together with the marshmallows and sugar, and chill over night. (Thus the "24-Hours.")
The next day, add the apples, nuts, and pineapple chunks and mix gently. In a small bowl, whip the heavy cream with an electric beater until peaks form, then carefully fold the whipped cream into the other ingredients.
Both recipes serve 8-10.
(From Finger Lakes Feast)