1 cup sour cream
1 cup chopped nuts (pecans or walnuts)
1 cup diced or small marshmellows
1 cup fruit cocktail, drained
1 cup moist shredded coconut

If possible marinate marshmellows in sour cream about an hour.

Mom Hart used to serve this salad when all 8 kids lived at 410 Harrison,
Grand Ledge. She usually served it with the Sunday evening meal
before church....often with left over Sunday picnic ham and potato
salad. Mom gave this recipe to me at one of my bridal showers.

Peg Hart