Bake 3/4 cup chopped pecans at 350 for 5 minutes. Allow the pecans to cool.
In a large mixing bowl, combine pecans, 8 oz cool whip, 1/2 cup sour cream, 11 oz mandarin oranges (drained), 20 oz crushed pineapple (drained), 10 oz maraschino cherries (drained), 1 cup sweetened coconut flakes, and 2 cups marshmallows.
You can serve immediately, but I like to chill mine at least an hour before serving.
When making ambrosia fruit salad, set aside a little of your coconut flakes and a few of your oranges and cherries. You can use them to garnish. It will make your ambrosia salad pretty!