Ingredients:

1 can chopped pineapple, drained

1 (11-ounce) can tangerines, drained

1 cup mini marshmallows

1 cup shredded coconut

1 cup chopped pecans or walnuts

1 cup sour cream or Greek yogurt

1/2 cup granulated sugar

1 teaspoon vanilla extract

In a large bowl, combine the drained chopped pineapple, drained tangerines, mini marshmallows, shredded coconut, and chopped pecans or walnuts. Stir well to combine.

In a separate bowl, mix the sour cream or Greek yogurt, granulated sugar, and vanilla extract until well combined.

Pour the sour cream or yogurt mixture over the fruit mixture and stir until everything is evenly coated.

Transfer the mixture to a 9×13-inch baking dish or similarly sized container.

Cover the dish with plastic wrap or aluminum foil and place in the freezer for at least 4 hours or overnight until completely frozen.