1 (8 1/4 oz.) can pineapple tidbits (in heavy syrup)
3 tbsp. lemon juice
1 env. unflavored gelatin
1 (3 oz.) pkg. cream cheese (softened)
1/3 c. mayonnaise
1 c. sliced bananas
1 (11 oz.) can mandarin orange sections (drained)
1/2 c. maraschino cherries (drained and halved)
1/2 c. walnuts (coarsely chopped)
1 c. heavy cream (or Cool Whip)

Line a 9 x 5 x 3 inch loaf pan with strips of waxed paper. Drain pineapple thoroughly, reserving liquid. Pour lemon juice into a 1 cup measuring cup and add enough of the reserved pineapple juice to make a total of 1/2 cup liquid. Pour lemon-pineapple juice mixture into a small saucepan. Sprinkle gelatin mixture over juice and let stand 5 minutes to soften. Heat mixture over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Put cream cheese and mayonnaise in a medium bowl and beat with wooden spoon until smooth and no lumps of cream cheese remain. Add drained pineapple, banana, orange sections, cherries, walnuts and gelatin mixture. Mix well. Place bowl of fruit and gelatin mixture in a large bowl filled with ice water. Let stand for about 20 minutes or until the mixture mounds slightly when dropped from a spoon. Meanwhile, using an electric mixer, whip heavy cream into thickened fruit and gelatin mixture until combined. Spoon fruit and whipped cream mixture into prepared pan, packing firmly, making sure there are no air holes. Cover with plastic wrap and freeze until firm.

To serve, uncover fruit salad, turn out of pan onto plate or wooden board. Remove waxed paper, cut salad into slices. Let stand 10 minutes before serving. Serves 12 to 16.