4 (1 lb. 4 oz.) can crushed pineapple
2 (1 lb.) cans sliced peaches
2 c. fresh white seedless grapes (halved) or 2 (1 lb. 4 oz.) cans seedless
grapes or 1 1/2 cups raw cranberries or 3 cups frozen strawberries
1 1/2 c. maraschino cherries cut in 1/8's
1/2 lb. marshmallows (quartered) (30)
2 tsp. crystalized ginger, finely chopped
1 env. unflavored gelatin
1/4 c. cold water
1 c. orange juice
1/4 c. lemon juice
2 1/2 c. sugar
1/2 tsp. salt
2 c. coarsely chopped pecans
2 qts. heavy cream (whipped) or 10 pkg. dessert topping mix whipped or 1
qt. heavy cream and 5 pkg. dessert topping mix whipped
3 c. mayonnaise (optional) I don't use

Drain fruit, save 1 1/2 cup pineapple syrup. Cut peaches in 1/2 inch cubes. Combine fruit, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple syrup to boiling. Add gelatin, stir to dissolve. Add orange and lemon juices, sugar and salt. Stir to dissolve. Chill. When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayonnaise. Spoon into 1 quart cylinder (round) cartons (paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve, remove from freezer and thaw enough to slip out of cartons. Cut in 1 inch slices. Serve on lettuce, garnish with cherries. For dessert, top with whipped cream. Each quart makes 6 to 8 servings.