2 (3 oz.) pkgs. lemon Jello
3 c. liquid from drained fruit cocktail (add water to liquid to make 3 c.)
1 (8 oz.) pkg. cream cheese
1/2 pt. whipped cream (whip & store in refrigerator until needed)
1 (30 oz.) fruit cocktail, drained (save juice)

Boil liquid from fruit cocktail plus water to make 3 cups. Dissolve Jello in this. Reserve 1/2 cup of this hot Jello. Set remaining Jello in refrigerator until it starts to congeal. Then whip until frothy and add cream cheese that has been softened with the 1/2 cup reserved hot Jello. Beat until smooth. Blend in whipped cream. Stir in drained fruit cocktail. Pour into mold and refrigerate until firm. This fills a large 11 cup round mold 3/4 inch to 1 inch from top.