(by Aunt Eileen [Knouse] Carter)
1 cup drained mandarin oranges
1 cup Dole pineapple chunks (drained, and cut each chunk in half)
1 cup Baker's angelflake coconut
1 cup miniature marshmallows
1 cup sour cream
Drain mandarin oranges and chunk pineapple--slice each pineapple chunk in half. Put the mandarin oranges and pineapple chunks in a large bowl. Add coconut, marshmallows. Pour the sour cream over the top--stir with a spoon until well mixed. Refrigerate a few hours before serving. Transfer into a serving dish. Keep refrigerated.
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