5 Cup Salad

I grew up on this salad. It was a Thanksgiving and Christmas dinner tradition in our family. We call it 24 Hour Salad for the need to let it rest for 24 hours before serving. My mother would take the time to quarter full sized marshmallows instead of using the minis. She said they would soften more thoroughly but I don’t see enough difference to make the effort. I now make this salad using pineapple Greek yogurt instead of the sour cream. I tried coconut yogurt and it was not as good. Be sure to fully stir before serving because the juices from the fruit will settle in the bottom of your container.

I remember my grandma & mom making it & they are both gone now. And I’m sick and wanted some so I made it. Thanks for the recipe & reminding me of such good memories.

Yummy reminded me of my moms Everyone ate it up fast n was gone.. lol will make again!!

Use whipped cream instead of sour cream

Easy to make and can be preparedseveral days in advance. I had unsweetened coconut on hand so I added sugar, only a few spoons. My in-laws like to add chopped walnuts and sometimes vanilla extract. Mix the sour cream and coconut together first and gently mix in the remaining ingredients. So easy to put together and put in the fridge several days before serving just add the marshmallows last, 24 hours before serving. I will make again. Not everyone will love this recipe but I enjoyed it.

What a great find! Mom use to make this for Thanksgiving and I thought we lost this one with her. I was thinking about what the ‘sauce’ was and decided to look it up. We omit the coconut, but this was right on. What a great childhood memory!

Yummy! Definitely need to make in advance. Much better when you let it sit overnight in the refrigerator. I added pecans (1 cup) and a little less sour cream. So delicious. As stated prior, be sure to drain the fruit well. So good with the pecans added!

Simple, nostalgic dish. I tossed in a handful of chopped walnuts.

We have been making this salad for as long as I can remember. We add cut up banana pieces, use crushed pineapple instead of chunk pineapple and omit the coconut. You have to make it 24 hours before you eat it to allow flavors to meld. So delicious!! Easy – peasy.

Exactly like I always make. Very good and so easy I normally add a can of fruit cocktail.

Our family has bee making this for the holidays for over 60 years. I must say, make sure you use the regular mini marshmallows, not the colored ones. Once my mom thought the colored ones would be pretty for Easter, not realizing they were actually flavored. Yuck! Never tried that again!

I add maraschino cherries in mine

Did not make changes. Delicious salad for anytime.

its was good thanks

I love making this. It is gluten free also.

easy and yummy

Yes, Will make again. You can always substitute different fruits if you desire. If using bananas soak the slices in lemon juice to prevent browning of bananas.

Grew up with this at holidays! Key is to really drain fruit (we let sit in colander in fridge overnight). And, assemble at least 24 hours before serving (let’s the marshmallows sweeten the sour cream). Also, we add maraschino cherries for color.

So easy I packed the ingredients, a bowl, a spoon, and a can opener and made it in a motel the morning of a family reunion. It had barely 5 hours to chill, but it was great and turned out to be my father-in-law’s favorite dish at the reunion out of literally hundreds of dishes and that was before he knew I made it!

Super easy and using multi colored marshmallows give it a spring feeling.

I drained the fruit in a strainer over a bowl for a couple of hours before I mixed this together. I recommend refrigerating OVERNIGHT for best flavor. We make this recipe every single year for Thanksgiving and we love it. We really look forward to it. Take the time for the extra steps I’ve outlined!