1 (3 3/4 oz.) pkg. instant banana pudding mix
2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
1 (8 oz.) carton Cool Whip, thawed
1 (30 oz.) can fruit cocktail, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) jar cherries, drained
1 c. miniature marshmallows
1 c. chopped pecans
1/4 c. flaked coconut
1/4 c. raisins (optional)

Prepare pudding according to package directions, using 2 cups milk; set aside.

Combine cream cheese and sour cream in a medium mixing bowl; beat until creamy. Fold in pudding and Cool Whip; add remaining ingredients, stirring gently.

Place fruit mixture in a large container or loaf pan, or place in individual molds. Freeze until set. Remove salad from freezer 1/2 hour before serving. This salad can be made up to 1 month in advance of serving time.