Ingredients
Scale
- 4 cups canned or fresh peaches, sliced (drained if canned)
- 1 cup mini marshmallows
- 1 cup whipped topping (like Cool Whip)
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ¼ cup shredded sweetened coconut (optional)
- ¼ cup chopped pecans or walnuts (optional for crunch)
Instructions
- If using canned peaches, drain them well. If using fresh, peel and slice into bite-sized pieces.
- In a large mixing bowl, stir together the sour cream, whipped topping, and vanilla extract until smooth and creamy.
- Gently fold in the peaches, mini marshmallows, shredded coconut (if using), and nuts (if using).
- Stir until everything is evenly coated in the creamy mixture. Be gentle so the peaches don’t break apart.
- Cover and refrigerate for at least 1 hour to let the flavors blend and the salad set.
- Give it a quick stir before serving, and enjoy chilled!
Notes
Use Greek yogurt instead of sour cream for a tangier twist. Add berries or crushed pineapple for variety. Store in the fridge for up to 3 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: peaches, cream salad, summer fruit salad, no-bake, picnic dessert