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Coconut Mallow Salad In Cheese Tarts

Charles.Durand's picture
Ingredients
  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
  Tart shells 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling

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