Kathie remembers her mother making this for Easter dinners. She would make an orange gelatin ring and spoon the salad around the outside of the ring and into its center.
Recipe on behalf of her mother Catherine (Baker) Canaday
1
Ingredients
1 cup sour cream
1 bag miniature marshmallows
2 cans pineapple tidbits, drained
2 cans mandarin oranges, drained
1 small jar maraschino cherries, drained
1½ cups flaked coconut
2
Directions
Drain all the juice from the pineapple, mandarin oranges and maraschino cherries.
Cut the cherries in half, or leave them whole if preferred.
Combine all the ingredients in a large bowl.
Refrigerate for 3–4 hours, until thoroughly chilled.
Serve alone or arranged around an orange gelatin ring.
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