In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '1 lg. can fruit cocktail', '1 sm. can mandarin oranges', '16 ounce. carton lowfat sour cream', '2 or possibly 3 c. miniature marshmallows', 'Handful seedless white grapes (opt.)', 'Handful bing cherries or possibly maraschino cherries, halved (opt.)',<sep> directions: 'Drain fruit cocktail and oranges as well as possible.', 'Add in lowfat sour cream and mix.', 'Add in marshmallows and remaining fruit.', 'Quantity of marshmallows and fruit can vary as desired.', 'Salad should be chilled long sufficient for fruit to get cool.'
Marshmallow Fruit Salad Recipe

ingredients: '1 3/4 cups sugar', '4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)', '2 to 3 tablespoons bourbon', '1 1/2 cups all-purpose flour', '1/4 cup finely ground pecans', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 stick unsalted butter, at room temperature', '2 large eggs', '1 teaspoon pure vanilla extract', '1 cup buttermilk',<sep> directions: 'Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand.', 'Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.', 'Remove from the heat and arrange the peaches in concentric circles over the caramel.', 'Drizzle with the bourbon; set the skillet aside.', 'Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.', 'Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.', 'Add the eggs one at a time, beating after each addition, then beat in the vanilla.', 'Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated.', 'Pour the batter over the peaches and spread evenly.', 'Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes.', '(Cover loosely with foil if the cake is browning too quickly.)', 'Let sit 15 minutes, then invert onto a platter and let cool completely.', 'Photograph by Con Poulos'
Peach-Bourbon Upside-Down Cake

ingredients: '1 pkg. Duncan Hines butter cake mix', '1 3/4 c. sugar', '2 (6 oz.) pkg. frozen coconut', '1 small Cool Whip', '1 (16 oz.) sour cream',<sep> directions: 'Mix sugar, frozen coconut and sour cream until blended.', 'Place in a covered container and refrigerate overnight.', 'The next day, prepare cake mix as directed on box.', 'Bake in layers.', 'When cool, split layers into 4 layers.', 'There should be enough topping to cover all four layers.', 'Cover entire cake and refrigerate for another day or two.', 'The longer this cake is refrigerated, the better it becomes.'
Sour Cream Coconut Cake