6 oz. pkg. peach Jello
11 oz. can mandarin oranges
15 1/2 oz. can crushed pineapple
16 oz. can sliced peaches
10 oz. jar maraschino cherries
8 oz. sour cream
1 c. chopped pecans
2 tbsp. brown sugar

Drain fruit. Add water to juice to make 3 cups of liquid. Bring to a boil. Stir in Jello. Let cool. Mix fruits. Pour into a 9"x9" dish. Let chill overnight.

Mix sour cream, pecans and brown sugar. Spread over top of chilled salad. Cut into squares to serve. You may substitute any fruit that you like. Serves 8 to 10.