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Submitted by: Rachel Ripley from Pittsburgh, PA
Originally shared on the web 04/11/2012

20-oz. can pineapple chunks, drained
14-1/2 oz. jar maraschino cherries, drained
11-oz. can mandarin oranges, drained
8-oz. container sour cream
10-1/2 oz. pkg. pastel mini marshmallows
1/2 c. sweetened flaked coconut

Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chill overnight. Makes 8 to 10 servings.