1 (16 oz.) can dark sweet pitted cherries
1 (16 oz.) can pineapple tidbits
1 (8 oz.) pkg. cream cheese, softened
2 c. whipped topping
1/2 c. chopped nuts
Crisp salad greens

Drain fruits well. Beat cream cheese into whipped topping. Fold in fruits and nuts. Pour into 8 x 8 inch pan. Cover, freeze. Before serving, let salad set in the refrigerator about 1 hour. Cut and serve on crisp salad greens. Yield: 12 servings.