Ambrosia Salad 2
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INGREDIENTS 1 (16-ounce) carton sour cream
1 cup sweetened shredded coconut
1 cup miniature marshmallows
1 small can mandarin oranges, drained
Juice of 1 lemon
2 medium sweet red apples, peeled and cored, cut in 1/2-inch dice
2 medium firm bananas, cut in 1/3-inch slices
1/2 cup pecans, broken in half6 hours before serving mix sour cream, coconut and marshmallows in bowl, stir well, cover and refrigerate.
Just before serving, drain mandarin oranges, add to sour cream mixture. Peel apples and slice bananas and place in a nonmetalic bowl, add lemon juice; mix well, making sure all the fruit is coated in the lemon juice.
Drain and add to sour cream mixture. Break pecans in half and stir into the Ambrosia.
Place in a serving bowl, sprinkle top with small amount of coconut around edge of bowl, place a few pecans in the center.
Serve immediately, or refrigerate up to 2 hours.
Serves 6 to 8