1 (8 oz.) pkg. cream cheese, softened
4 tbsp. sour cream
1 (30 oz.) can fruit cocktail, drained
1 (13 1/2 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 (6 1/4 oz.) pkg. mini marshmallows (14 oz. pkg. - use half)
1 c. coarsely chopped walnuts (4 oz.)
1 pt. whipping cream

Place bowl and beaters in refrigerator at least 1/2 hour before whipping cream. Oil or "Pam" a 12 cup mold or bundt pan. In large bowl, mix cream cheese and sour cream until fluffy (electric mixer, optional).

Stir in all fruits, marshmallow and walnuts. In small bowl, use cold beaters and bowl and whip cream until stiff. Fold whipping cream into fruit mixture. Place in mold and cover with foil. Freeze at least 24 hours (can be frozen for several weeks).

One hour before serving, unmold by running tip of a table knife around edges of mold and dipping bottom of mold in hot water. Unmold on bed of lettuce leaves (optional). Can also be refrigerated for 4-6 hours. Unmold before serving or let stand one hour at room temperature. Can be frozen.