2 1/2cupsabout 6 oz miniature fruit-flavored marshmallows
1kiwifruitpeeled and cut into wheels
Instructions
Place the whipping cream in a large bowl and beat with an electric mixer until slightly thickened. Gradually add in the granulated sugar. Beat until stiff peaks form. Fold the sour cream into the whipped cream mixture.
Set aside 8-10 whole maraschino cherries and halve the remaining cherries with a knife; pat dry.
Add the halved cherries, oranges, pineapple, papaya chunks, mango chunks and mini marshmallows to the cream mixture. Fold together using a large rubber spatula. Divide into 8-10 dessert cups and garnish each with a whole cherry and half a kiwifruit wheel. Cover loosely with plastic wrap and store in the refrigerator until time to serve.
You may also pour the salad into 1.5 quart casserole dish and garnish the top with the cherries and kiwifruit. Cover with a lid or plastic wrap.
Notes
Variations: 1 cup of sweetened flake coconut may be folded in with the fruit.
Whipped topping may be used in place of the 1 cup whipping cream and 1/4 cup granulated sugar mixture.
Use extra marshmallows to garnish to the top of the dessert, if desired.
1/3 cup chopped pecans may be added to the salad or sprinkled on top of the salad.
Keyword fresh mango, mini marshmallows, papaya, sour cream, whipping cream