8 oz. cream cheese, softened
4 tbsp. sour cream
30 oz. fruit cocktail, drained
13 1/2 oz. crushed pineapple, drained
11 oz. mandarin oranges, drained
6 1/4 oz. miniature marshmallows
1 c. chopped walnuts
1 pt. whipping cream
Salad greens

Oil 12-cup mold or bundt pan. In large bowl mix cream cheese and sour cream until fluffy. Stir in fruits, marshmallows and nuts. In medium bowl, whip cream until stiff. Fold cream into fruit mixture. Pour into mold. Cover with foil and freeze until solid. Can be kept frozen several months.

At least 1 hour before serving, unmold by running tip of knife around edges and dipping mold in hot water; invert onto platter lined with lettuce. Refrigerate on platter 4 to 6 hours or let stand at room temperature, about 1 hour before serving. Mold should be served slightly frozen. Leftovers may be refrozen.