Marshmallow Salad

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

1 pint sour cream

2 bags mini marshmallows

1 can crushed pineapple (20 oz), drained

3 cans mandarin orange (11 oz each), drained

Combine in a large bowl.

Pack into bowl it’ll be served in.

Make a day before serving.


  • Serve in a pretty cut crystal bowl.
  • Goes great with ham, great side dish for Easter.

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