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24 HOUR FRUIT SALAD | |
1 (30 oz.) can fruit cocktail 2 (11 oz.) cans mandarin oranges 1 (20 oz.) can pineapple chunks 1 (16 oz.) jar maraschino cherries 2 c. miniature marshmallows 1 (16 oz.) container sour cream 3 to 4 tbsp. of the cherry juice Red food coloring Drain all fruit well (save cherry juice). Dump in large bowl. Stir together sour cream, 3 to 4 tablespoons cherry juice and enough food coloring to color pink. Stir into fruit, should be slushy. Stir in marshmallows. Seal or cover well and chill overnight before serving. Makes a big bowl. |
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