Coconut Mallow Salad In Cheese Tarts
|Canned pear halves||29 Ounce (1 Can)|
|Canned pineapple chunks||30 Ounce (1 Can)|
|Marshmallows||14 , quartered|
|Flaked coconut||1 Cup (16 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Cheddar cheese||1 Tablespoon|
Thoroughly drain pear halves and pineapple chunks.
Cut pear halves into quarters.
Put drained fruit into a bowl with the marsh-mallows and coconut; add sour cream and toss lightly until mixed thoroughly.
Cover; chill 12 to 24 hours.
When ready to serve, spoon salad into cheese tart shells on chilled salad plates.
Garnish with fresh mint and serve as a luncheon entree.