16 lg. marshmallows
2 tbsp. strawberry juice
1 (10 oz.) pkg. frozen sliced strawberries, thawed & drained
1 c. crushed pineapple, drained
1 c. whipping cream
1 (3 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise or salad dressing

Put marshmallows and strawberry juice in 2-quart saucepan. Over low heat, cook and stir just until marshmallows melt. Cool. Add drained strawberries and pineapple. Whip cream until stiff with electric mixer. Using the same beaters, blend together the softened cream cheese and mayonnaise. Gently fold together whipped cream and cream cheese mixture. Fold into strawberry mixture. Pour into 8-inch pan or 12 paper-lined cupcake pans. Freeze until firm. Cover well to store.