Five-Cup Fruit Salad Recipe

Five-Cup Fruit Salad Recipe

  • 1 (8.25 ounce) can DOLE® Pineapple Chunks, undrained
  • 1 (11 ounce) can DOLE® Mandarin Oranges, drained
  • 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream, any variety
  • 1 cup BAKER'S ANGEL FLAKE Coconut
  • 1 cup JET-PUFFED Miniature Marshmallows
  1. Drain pineapple, reserving 1 Tbsp. of the juice.
  2. Mix pineapple, reserved juice and remaining ingredients; toss lightly. Cover.
  3. Refrigerate several hours or until chilled.
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