Step by step

Method

4 steps

1. 1

   Drain 1 can (20 oz) pineapple tidbits and 1 can (15 oz) mandarin oranges really well — press gently in a colander for a minute so the cream doesn't turn into fruit soup. Halve ½ cup maraschino cherries and pat them dry with a paper towel; wet cherries bleed pink into the whole bowl.

2. 2

   In a large bowl, gently toss the pineapple, oranges, cherries, 1 cup sweetened shredded coconut, and 1½ cups mini marshmallows. You want fruit coated, not mashed — fold, don't stir hard.

3. 3

   Fold in 1 cup sour cream or Greek yogurt and 1 cup whipped topping until everything looks lightly coated and cloud-soft. Cover and chill at least 1 hour (2 is better) so the marshmallows plump and the flavors settle.

4. 4

   If you're using ½ cup chopped pecans, stir them in right before serving so they stay crunchy. Serve cold. You want a fluffy, fruit-studded bowl that holds a soft mound on a spoon — not a watery puddle of cream and fruit juice.