Ingredients:

  • 20 oz pineapple tidbits, drained twice
  • 22 oz mandarin oranges (two 11 oz cans), drained twice
  • 2 large firm bananas, sliced
  • 1 cup maraschino cherries, halved and patted dry
  • 8 oz cream cheese, softened
  • 3.4 oz instant vanilla or cheesecake pudding mix
  • 8 oz whipped topping, thawed
  • 2 cups mini-marshmallows
  • 1 cup sweetened shredded coconut
  • 0.5 cup chopped pecans

Instructions:

  1. Drain the canned pineapple tidbits and mandarin oranges in a large mesh sieve for at least 15 minutes to remove all excess liquid and prevent the salad from becoming watery.
  2. In a large mixing bowl, beat the softened cream cheese and instant pudding mix together using a hand mixer until completely smooth and lump-free.
  3. Gently fold the thawed whipped topping into the cream cheese mixture until a light, fluffy emulsion is formed.
  4. Carefully fold in the drained pineapple, mandarin oranges, sliced bananas, halved cherries, mini-marshmallows, shredded coconut, and chopped pecans until evenly coated.
  5. Cover the bowl and refrigerate for at least 2 hours. This mandatory chilling period allows the marshmallows to soften and the flavors to stabilize.