Happy Thanksgiving! It is hard to imagine having Thanksgiving dinner without Mom’s Mandarin Orange Marshmallow Salad. It is a very simple recipe (Mom liked to keep things simple!), but always one of my favorites. Here’s the recipe:
3 cans of mandarin oranges, drained
1 can (tall) of crushed pineapple, drained
1 jar of maraschino cherries , drained
2 bags of mini-marshmallows
½ cup of flaked coconut
½ cup chopped pecans
1 pint sour cream
Drain juice from the oranges, pineapple and cherries. Mix fruit with marshmallows, coconut and pecans together in a large bowl. Fold in sour cream. Cover and chill several hours or overnight for the best results.
Will keep for almost 2 weeks in refrigerator – if it lasts that long! Enjoy.