Place a 9×9-inch glass casserole dish (or similar-size glass baking dish) on a level surface; this will be your serving and freezing dish, just like Grandma Louise used for potlucks.
Drain the canned fruit cocktail very well: pour it into a colander set over the sink and let it sit for several minutes, shaking gently to remove excess liquid. Too much liquid will make the salad icy rather than creamy.
If using maraschino cherries, chop them into small pieces, then pat them dry with paper towels to keep their extra moisture from watering down the mixture.
In a large mixing bowl, whisk together the sour cream, whipped topping or whipped cream, granulated sugar, vanilla extract, cherry juice (if using), and a pinch of salt until smooth and evenly combined. Taste and adjust the sweetness if needed.
Fold the well-drained fruit cocktail and chopped cherries into the creamy mixture, gently turning with a spatula so the fruit stays in pieces and doesn’t break down.
Add the mini marshmallows and fold again until everything is evenly distributed and the mixture looks fluffy, with colorful fruit bits throughout.
Scrape the mixture into the glass casserole dish, smoothing the top into an even layer with a spatula. A slightly swirled, rustic top is perfectly fine and very in keeping with its potluck roots.
Cover the dish tightly with plastic wrap or foil to prevent freezer odors from seeping in. Place the dish flat in the freezer and freeze for at least 4 hours, or until firm enough to cut into squares. For best texture, freeze overnight.
To serve, remove the dish from the freezer and let it stand at room temperature for 10–15 minutes to soften slightly. Use a sharp knife dipped in warm water and wiped dry between cuts to slice into neat squares, or scoop with a sturdy spoon for a more casual presentation.
Return any leftovers to the freezer, well covered. The salad keeps its best texture for about 1–2 weeks, though in true potluck fashion, it rarely lasts that long.
Variations & Tips
For a slightly lighter version, swap half of the sour cream for plain Greek yogurt; you’ll keep the tang while trimming some richness. If you prefer a more old-school, extra-sweet profile, replace the whipped cream with non-dairy whipped topping and add an extra tablespoon of sugar. Stir in 1/2 cup shredded sweetened coconut or 1/2 cup chopped toasted pecans or walnuts for more texture and a nod to classic Midwestern ambrosia salads. You can also change up the fruit: use one can of fruit cocktail and one can of crushed pineapple (well drained), or add a handful of frozen sliced strawberries (thawed and drained) for more color. For individual servings, spoon the mixture into muffin tins lined with paper cups, freeze, then peel off the papers for single-serve treats. To keep it kid-friendly and less messy at a potluck, freeze in a slightly larger 9×13-inch glass dish for thinner, easier-to-hold bars. Finally, if your crowd prefers a softer, fluffier texture, serve it semi-frozen: chill it in the refrigerator for 3–4 hours instead of fully freezing, and spoon it out like a creamy fruit fluff.
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