14 oz. can fruit cocktail, drained and juice reserved
1/3 c. salad dressing
20 quartered maraschino cherries
1 pt. whipping cream, whipped
3 oz. pkg. strawberry Jello
8 oz. pkg. cream cheese
1 c. pecan halves
2 c. miniature marshmallows

Combine juice and enough water to make 1 cup, bring to a boil. Pour over Jello stirring until dissolved. Chill until partially set. Beat cheese, add salad dressing and Jello. Beat until smooth. Fold in pecans, fruits, marshmallows and cream cheese. Spoon into 9 x 13 inch pan. Freeze. Serve partially frozen.