1 (1 lb.) can fruit cocktail
1 (1 lb.) can peaches
1 (1 lb.) can chunk pineapple
4 oz. miniature marshmallows
1 pkg. unflavored gelatin
1 (4 oz.) jar Maraschino cherries
4 oz. cream cheese
1/2 c. salad dressing
3/4 c. whipping cream, whipped

Drain fruit. Reserve juices. Place fruit in large bowl. Add marshmallows. Set aside. Place juices in saucepan. Stir in gelatin. Heat, stirring until dissolved. Cool slightly. Pour over fruit. Stir in diced cherries and juice. In separate bowl, cream together cream cheese and salad dressing. Add to fruit, mixing well. Cover and chill until partly set; fold in whipped cream. Transfer to serving dish. Freeze 4 to 6 hours or until needed. I put it in smaller containers and it keeps a couple of months. 6 to 8 servings.