1-First Step: Drain the Fruits Thoroughly Start by opening and draining 1 (15 oz.) can mandarin oranges, 1 (20 oz.) can pineapple tidbits, and 1 (10 oz.) jar maraschino cherries very well. Excess juice makes it soupy, so press gently with the lid or pour into a colander. Pat cherries dry with paper towels and cut each in half. This prevents wateriness and lets flavors shine. Takes about 5 minutes. Rhetorical question: hate soggy salad? This step fixes that every time.

2-Second Step: Mix the Base Ingredients In your large bowl, combine the drained pineapple tidbits, 1/2 cup sweetened coconut flakes, halved cherries, and 1 1/2 cups mini marshmallows. Stir gently until evenly mixed. The marshmallows soften just right, coconut adds crunch. Now, gently fold in the mandarin oranges. Be super soft here to keep them whole; broken segments muddy the look. About 3 minutes. Pro tip: pineapple tidbits are ideal for bite-sized fun.

3-Third Step: Prepare the Creamy Mixture In a small bowl, stir together 1/2 cup sour cream and the entire 1 (8 oz.) container of whipped topping until smooth and combined. No lumps! This cream base is the magic that turns fruits into fluff. Tastes like a cloud. Takes 1 minute. If you’re feeling chatty, taste it plain, it’s that good.

4-Fourth Step: Fold Everything Together Gently fold the creamy sour cream-whipped topping mix into the fruit mixture. Use a spatula, big sweeps, no vigorous stirring. You want to keep it light and airy. Scrape the bowl bottom to incorporate all bits. Done in 2 minutes. Spoon into a pretty serving bowl.

5-Final Step: Chill and Serve Cover and chill at least 2 hours or overnight for best flavor melding. Marshmallows plump, flavors marry. Serve cold as a side with mains or dessert. Garnish with extra cherries if fancy. Yields 8-10 servings. So easy, right? Families love scooping seconds.