Ambrosia Trifle

• 1 tablespoon sugar
• 4 ounces sour cream
• 6 ounces homemade mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

1. Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.
2. For the cake:
3. One box of vanilla cake- follow baking instruction
4. To assemble: Place small piece of cake in bottom of dessert cup. Add Ambrosia to top. Place half a cherry for decoration

sugar, sour cream, marshmallows, orange segments, pineapple, coconut, pecans, maraschino cherries

Taken from www.epicurious.com/recipes/member/views/ambrosia-trifle-58394837 (may not work)