Preparation
Prepare the Fruit
Open the cans of crushed pineapple and mandarin oranges.
Drain them very well in a fine-mesh strainer to remove as much liquid as possible. This prevents the salad from becoming icy.
Mix the Fruit Base
In a large mixing bowl, add the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and chopped pecans or walnuts.
Gently stir until evenly combined.
Make the Cream Mixture
In a separate medium bowl, whisk together the sour cream (or Greek yogurt), granulated sugar, and vanilla extract until smooth and well blended.
Combine Everything
Pour the cream mixture over the fruit mixture.
Using a spatula, fold everything together gently until all ingredients are coated in the creamy dressing.
Transfer & Freeze
Spoon the mixture into a 9×13-inch baking dish or another freezer-safe container.
Smooth the top, then cover tightly with plastic wrap, foil, or a fitted lid.
Place in the freezer for at least 4 hours, or overnight, until firm.
Method
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Drain the fruit – Place crushed pineapple and mandarin oranges in a fine-mesh strainer and let them drain thoroughly to avoid excess liquid.
Mix the fruit base – In a large mixing bowl, combine the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and chopped nuts. Stir gently to combine.
Make the cream mixture – In a separate bowl, whisk together sour cream (or Greek yogurt), granulated sugar, and vanilla extract until smooth.
Combine – Pour the cream mixture over the fruit mixture. Fold gently with a spatula until everything is evenly coated.
Freeze – Transfer mixture to a 9×13-inch baking dish or freezer-safe container. Smooth the top and cover tightly with plastic wrap, foil, or a fitted lid. Freeze for at least 4 hours or overnight until firm.
Serve – Let sit at room temperature for 10–15 minutes before serving for a creamier texture. Scoop into bowls or cut into squares.
Storage
In the freezer (initial): Keep covered in the dish you froze it in for up to 1 week for best texture.
Long-term: Once frozen solid, cut into portions and transfer to an airtight container or freezer bag. Store for up to 2–3 weeks.
Serving from frozen: Thaw slightly at room temperature for 10–15 minutes before serving.
Avoid refreezing: Freeze in portions to prevent thaw-and-refreeze cycles, which can affect texture.
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