Ambrosia Dessert Salad

Okay, how many of you out there have ever heard of ambrosia? I looked through a handful of my cookbooks to try and determine whether it was a salad or a dessert. In one of my cookbooks, the recipe was in the salad section and in another, it was under fruit desserts. Good grief, which is it?!?!?! How about if we call it an ambrosia dessert salad???? I know, let's call it YUMMY!!! Hmm, with Easter right around the corner, wouldn't this look great (and colorful) on the table? Note: I used a 20-ounce can of pineapple chunks that were packed in juice and a 15-ounce can of mandarin oranges packed in light syrup. By the time I drained out all the juice from the pineapple chunks, I had about a 1/2 cup left (I think I'll use the chunks for a breakfast smoothie tomorrow morning). When I drained the juice from the mandarin oranges, it was exactly one cup! I normally have white marshmallows on hand, but since I didn't, I bought the colored ones the other day at the grocery store - aren't they cool?!?!

Ingredients

1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup sweetened flaked coconut
1 cup mini marshmallows (white or colored)
1 cup sour cream
1/2 cup walnuts or pecans (chopped),
  if desired

In medium bowl, put the pineapple chunks, mandarin oranges, coconut and marshmallows. Mix gently with large spoon. Add the sour cream and combine thoroughly. Cover with plastic wrap and put in the fridge a minimum of one hour. When ready to serve, sprinkle with the chopped walnuts or pecans (if you want) and toss lightly.  Serve immediately. Makes five cups.