1/3 c. shredded coconut 1 c. marshmallow cream 2 - 3 tbsp. red raspberry preserves 1 c. sour cream 1/4 c. chopped walnut Mint leaves Fruit for dipping: whole strawberries, green grapes, nectarine slices, cantaloupe and honeydew balls

Spread coconut in 9 inch pie plate, microwave, uncovered, toss with fork 2 to 3 minutes. Microwave marshmallow cream in medium bowl, stir in preserves until smooth, stir in coconut. Add sour cream, and walnuts, mix well. Spoon into serving bowl. Refrigerate until chilled, garnish with mint. Serve with fresh fruit for dipping. Makes about 2 cups.

Contributed by: Edit

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