Mandarin Orange and Pineapple Salad #2

Shown dusted with ground cinnamon and topped with a maraschino cherry.

1  cup sour cream, lite or regular
1  8 ounce container non-dairy whipped topping, thawed
1  20 ounce can crushed or chunk pineapple, drained
1  11 ounce can Mandarin oranges, drained
1  small package orange gelatin

Optional one cup of miniature marshmallows
Optional whole maraschino cherries
Optional flaked coconut
Optional ground nutmeg or ground cinnamon to dust the mixture.

Thoroughly mix sour cream and thawed non-dairy whipped topping in a large bowl. I like to use a hand mixer with beaters or a wisk.

Thoroughly mix the orange gelatin into the sour cream and whipped
topping mixture.

Fold in drained Mandarin oranges and pineapple. I use a wooden spoon for this.

Optional, gently fold in one cup of miniature marshmallows. I like to use colored, flavored miniature marshallows.

Divide mixture into small bowls, cover and refrigerate.

The mixture can be dusted with ground nutmeg, ground cinnamon, finely chopped nuts or flaked coconut.

Top each serving with a maraschino cherry just prior to serving.

Makes 6 to 8 servings.