Drain fruit cocktail well; rinse and dry the can, discarding the top lid; rinse and dry (1 pound) coffee can. Cream the cheese in mixing bowl until soft; blend with mayonnaise and sugar. Stir in marshmallows, walnuts and drained fruit cocktail.

Add lemon juice to the chilled evaporated milk and whip until stiff enough to hold a peak; fold in cheese mixture lightly but thoroughly. Spoon mixture into the 2 empty cans; cover tightly with plastic wrap and freeze. To serve take bottoms off of cans with can opener, push salad onto serving place and slice.