This recipe came from my county's EMC "Watt's Cookin" cookbook printed in 1978. I've made this alot over the years since then, especially for Christmas and Easter dinners. So easy to put together and so good!

Ingredients

6 serv.

cup grated coconut↗1 1
cup cottage cheese↗1 1
cup sour cream↗1 1
cup chopped walnuts or 1 cup pecans1 1
cup fruit cocktail1 1
cup crushed pineapple↗1 1
cup miniature marshmallow1 1

Step-by-step instructions

1
Combine all ingredients.
2
Put in refrigerator.
3
Salad improves after it sets a day or two.

Source: food.com

Original recipe ↗

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