Yield: 6 servings
|1 can||Fruit cocktail (1 lb)|
|1 can||Apricot halves (1 lb)|
|1 can||Chunk pineapple (1 lb)|
|4 ounces||Miniature marshmellows|
|1 pack||Unflavored gelatin|
|4 ounces||Marashino cherries|
|4 ounces||Soft cream cheese|
|½ cup||Salad dressing|
|¾ cup||Whipping cream, whipped|
|\N \N||Extra apricots and mint for|
Drain fruit cocktail, apricots, and pineapple. Reserve juices. Place fruit into large bowl. Add marshmellows. Set aside.
Place fruit juices into saucepan. Stir in gelatin. Place over medium heat. Heat, stirring, until gelatin is dissolved.
Cool slightly. Pour over fruit. Stir in diced cherries and cherry juice.
In separate bowl, blend together cream cheese and salad dressing.
Add to fruit mixture, mixing well.
Cover and chill until partially set. Fold in whipped cream.
transfer to a 7 1⅕-by-11-inch serving dish.
Cover and place in freezer 4 to 6 hours or overnight. Cut into squares to serve. garnish with apricots and mint sprig.
Good served with Baked ham, Potatoes Ana and glazed carrots.
Submitted By LORRIE SMITH On 12-11-95