1/2 gallon vanilla or cherry vanilla ice cream
1/2 gallon orange sherbet
1 lg. can crushed pineapple, drained well
1 med. jar maraschino cherries, sliced and drained
2 c. chopped nuts, pecans or English walnuts

Let ice cream and sherbet. Melt until creamy; fold in fruit and nuts. Pour in 13 x 9 inch size pan and freeze until ready to serve. Reserve part of nuts and cherries and sprinkle on top if you desire.