Six Cup Fruit Salad - cooking recipe

Ingredients

Salad
1 cup light sour cream
1 cup shredded coconut
1 cup miniature marshmallow
1 cup mandarin orange, drained
1 cup crushed pineapple, drained
1 cup pecans, chopped
Topping
1 1/2 cups Cool Whip Lite
12 maraschino cherries (sliced)
3/4 cup pecans, chopped

Preparation

Combine all ingredients for salad in a 2- quart bowl, stir gently, cover with plastic wrap.
Refrigerate for 24 hours.
To serve: spoon portions in clear glass serving dishes.
Garnish with topping: a dollop of Cool Whip Lite, maraschino cherries and a sprinkling of chopped pecans.