Fruity Marshmallow Salad (Print Version)

# Ingredients:

01 - 180 ml (¾ cup) of heavy cream

02 - 35 g (¼ cup) powdered sugar

03 - Half a teaspoon of vanilla

04 - 120 g (½ cup) of sour cream

05 - A well-drained 312 g (11 oz) can of mandarin oranges

06 - ¾ cup (10 oz) of stemless, drained maraschino cherries

07 - A drained 8 oz can of pineapple tidbits

08 - 120 g (1 ½ cups) of sweetened shredded coconut

09 - 200 g (4 cups) of tiny marshmallows

01 - Pour heavy cream, powdered sugar, and vanilla into a big bowl. Use an electric mixer to beat the ingredients until they're stiff and fluffy.

02 - With a spatula, carefully mix sour cream into your whipped cream. Blend it gently until smooth.

03 - In another bowl, mix together the oranges, cherries, pineapple, coconut flakes, and marshmallows until everything is evenly blended.

04 - Carefully fold the whipped cream and sour cream mixture into the fruit and marshmallows until it's all nicely combined.

05 - Cover up the bowl and put it in the fridge for at least an hour before serving so the flavors can meld together.

01 - Try using fruity marshmallows for a tropical touch, or stick with classic white ones.

02 - Adding ¾ cup of chopped nuts like walnuts or pecans can make it even better in both taste and texture.

03 - Keep leftovers in a sealed container in the fridge for up to 3 days. It'll stay fresh that way!