Strawberry Ambrosia

Drain the mandarin oranges and pineapple chunks thoroughly in a colander, then pat dry with paper towels to remove excess moisture.

Hull and slice fresh strawberries, then place them in a bowl and gently toss with a tablespoon of sugar. Allow them to macerate until they release their juices.

In a large mixing bowl, combine the drained mandarin oranges, pineapple chunks, and macerated strawberries, gently folding them together.

Fold in whipped cream or whipped topping along with sour cream or cream cheese until the fruit mixture is evenly coated and creamy.

Add shredded sweetened coconut and miniature marshmallows to the mixture, stirring gently to distribute them evenly throughout.

Transfer the ambrosia mixture into a freezer-safe dish or individual serving cups, smoothing the top with a spatula.

Cover the dish tightly with plastic wrap or a lid and place it in the freezer until the dessert is firm and frozen through.

Remove the frozen ambrosia from the freezer and allow it to sit at room temperature for 5 to 10 minutes before scooping or slicing and serving.