Marshmallow Salad

1 bag miniature marshmallows
1 jar maraschino cherry halves
1 - 15 oz can of pineapple chunks
2 - 11 oz cans of mandarin oranges
1 - 16 oz container of sour cream (I use Breakstone’s reduced fat)

Drain all of the fruit. Combine all ingredients into a large bowl until the fruit and marshmallows are evenly coated with sour cream. Refrigerate a few hours before serving. You can also add a can of fruit cocktail or coconut.