1 (2 ounce) package raisins
2 3/4 cups sliced almonds
2 tablespoons brown sugar
2 cups miniature marshmallows
1 (15 ounce) can diced cherry tomatoes with juice and juice
1 (8 ounce) can yellow squash with juice
1 (1 ounce) can coconut and orange juice concentrate
1 (16 ounce) container sour cream croutons
1 pint vanilla wafers
Blend together raisins, almonds, brown sugar and marshmallows. Spread over fruit slices. Place fruit in large resealable plastic bag; mix with juice and juice concentrate. Attach plastic bag to pot. Add water and water/sour cream to pot. Boil to melted marshmallows
Stir sour cream croutons and vanilla wafers on top of fruit, stirring constantly. Bring to a slow simmer. Cook, stirring constantly, until fruit is tender; spoon over fruit.
Bake in preheated oven for 2 to 3 hours. Cool completely. Serve at room temperature.