Frozen Fruit Salad - cooking recipe

Ingredients

1 (3 1/2 oz.) can flake coconut, lightly toasted (1 1/3 c.)
3 Tbsp. melted margarine
1 (17 oz.) can fruit cocktail, well drained
1 (14 oz.) Eagle Brand milk
1 c. miniature marshmallows
1 c. chopped pecans
1 (8 oz.) sour cream
3/4 to 1 c. chopped maraschino cherries
1/2 c. lime juice from concentrate
1 (4 oz.) container frozen nondairy whipped topping (1 3/4 c.)

Preparation

Line 9 x 5-inch loaf pan with aluminum foil, extending foil above sides of pan.
Combine coconut and margarine.
Press firmly on bottom of prepared pan.
In large bowl combine remaining ingredients except whipped topping, mix well.
Fold in whipped topping.
Pour into prepared pan.
Freeze 6 hours or until firm. To serve, remove from pan, peel off foil.
Slice to serve.
Freeze leftovers.