Sour Cream Fruit Salad - cooking recipe

Ingredients

2 (20 oz.) cans pineapple chunks, well drained
1 (10 oz.) jar maraschino cherries, cut in halves (well drained)
1/2 pkg. miniature marshmallows
1 c. flaked coconut
2 c. sour cream
nuts (optional)

Preparation

Combine all ingredients.
Mix well.
Refrigerate overnight. Yield: 8 to 10 servings.