Fruit Salad Dressing (below)
1 can (20 oz.) pineapple chunks, drained (reserve 2 tbsp. syrup)
1 can (17 oz.) apricot halves, drained
1 can (16 oz.) pitted red tart cherries, drained
1 can (11 oz.) mandarin orange segments, drained
1 c. miniature marshmallows

Prepare Fruit Salad Dressing; toss with remaining ingredients. Cover and refrigerate at least 12 hours but no longer than 24 hours.

FRUIT SALAD DRESSING:

1 env. (1 1/2 oz.) whipped topping mix
1/4 c. milk
2 tbsp. lemon juice
2 tbsp. reserved pineapple syrup
Dash of salt

Beat topping mix and milk on high speed until soft peaks form. Beat until light and fluffy, about 2 minutes. Stir in remaining ingredients.