Spread the nuts on a baking sheet in a single layer. Toast at 350°F for 6-8 minutes. Cool completely.
In a medium size mixing bowl using an electric mixer, whip together cream and vanilla. Gradually add powered sugar. Beat 3 minutes on medium-high speed until thickened and stiff peaks have formed.
Add sour cream, beating with the mixer just until combined.
Use a large spoon to fold in nuts, mandarin oranges, pineapple, cherries, marshmallows and coconut until fully combined.
Chill in an airtight container for 4 hours or overnight prior to serving.