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1 lb. can fruit cocktail
6 oz. cream cheese
1/2 c. mayonnaise
1/4 c. sugar
1 c. miniature marshmallows
1/2 c. chopped walnuts
2 tbsp. lemon juice
2/3 c. evaporated milk, chilled icy cold

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.

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