2 C sour cream
2 C miniature marshmallows
1/2 package (115 g) angel flake coconut
2 cans mandarin oranges, drained
1 can pineapple chunks, drained
Blend sour cream, marshmallos and coconut and leave at room temperature for about 1 hour. Combine the mandarin oranges, pineapple with the sour cream mixture and refrigerate for about 6 hours before serving.
Recipe submitted by: Beverley Oelke to “Our Favourite Recipes” Cookbook from St. John’s Lutheran Church, Petawawa
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