6 oz. pkg. lemon Jello
3 c. boiling water
1/3 c. mayonnaise
3 oz. pkg. cream cheese, cut in cubes
1/3 c. frozen lemonade concentrate
Fruit for garnish (such as sliced bananas or apples dipped in lemon juice, sliced strawberries, mandarin oranges, grapes, blueberries)

Dissolve Jello in boiling water. Reserve 3/4 cup Jello mixture and let stand at room temperature. Pour remaining Jello into blender, add mayonnaise, cream cheese and lemonade concentrate, blend until smooth. Pour into 9 inch pie plate or porcelain quiche dish. Refrigerate until firm. Arrange fruits over top of mold in a design or in circles. Refrigerate reserved 3/4 cup Jello until thick enough to coat a spoon. Carefully spoon over the fruit to glaze. Refrigerate until set or overnight.