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24 Hour Fruit Salad
1 (30 oz.) can fruit cocktail
2 (11 oz.) cans mandarin oranges
1 (20 oz.) can pineapple chunks
1 (16 oz.) jar maraschino cherries
2 c. miniature marshmallows
1 (16 oz.) container sour cream
3 to 4 tbsp. of the cherry juice
Red food coloring
Drain all fruit well (save cherry juice). Dump in large bowl. Stir together sour cream, 3 to 4 tablespoons cherry juice and enough food coloring to color pink. Stir into fruit, should be slushy. Stir in marshmallows. Seal or cover well and chill overnight before serving. Makes a big bowl.
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