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FROZEN FRUIT SALAD 
1 pkg. (3 oz.) Jello mixed fruit, strawberry, lemon or pineapple-grapefruit gelatin
Dash of salt
1 c. boiling water
1 can (8 3/4 oz.) pineapple tidbits
1/4 c. lemon juice
1/3 c. mayonnaise
1 c. whipping cream
1 med. banana, diced
1/2 c. seeded halved grapes
1/4 c. diced maraschino cherries
1/4 c. chopped nuts

Or use 2 cups sour cream.

Dissolve Jello gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup, if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits, nuts and whipped cream into gelatin.

Pour into freezing trays or a 9x5x3 inch loaf pan. Freeze until firm, at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 4 1/2 cups or 8 servings.

NOTE: Other fruits that may be used in the Frozen Fruit Salad are: drained diced orange sections, drained canned crushed pineapple, or drained canned fruit cocktail, using a total of about 2 cups fruit.

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