Kentucky Christmas Fruit Salad: A Family Tradition

Ingredients:

• 1 can (20 oz) of crushed pineapple, drained
• 1 can (11 oz) of mandarin oranges, drained
• 1 banana, sliced
• 1 cup of miniature marshmallows
• 1/2 cup of sour cream
• 1/2 cup of heavy whipping cream
• 1/4 cup of sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup of chopped pecans (optional)
• 1/2 cup of shredded coconut (optional)

Instructions:

1. Prepare the Fruit:
   
   • Drain the crushed pineapple and mandarin oranges well to prevent excess liquid.
   • Slice the banana into thin rounds.
3. Make the Creamy Base:
   
   • In a medium bowl, whip the heavy cream until soft peaks form.
   • In a separate large bowl, mix the sour cream, sugar, and vanilla extract.
   • Fold in the whipped cream gently into the sour cream mixture until smooth.
5. Combine the Ingredients:
   
   • In a large mixing bowl, combine the pineapple, mandarin oranges, banana slices, and marshmallows.
   • Fold in the creamy mixture, stirring carefully to coat the fruit and marshmallows evenly.
7. Add Nuts and Coconut (Optional):
   
   • If using, gently fold in the chopped pecans and shredded coconut to add texture and flavor.
9. Chill:
   
   • Cover the bowl and refrigerate the salad for at least 2 hours or overnight. This allows the flavors to meld and the salad to thicken.
11. Serve:
    
    • After chilling, give the salad a good stir and serve it cold as a delicious side dish or dessert at your holiday meal.