11 oz. can mandarin oranges
16 oz. can pineapple chunks
2 (3 oz.) pkg. orange gelatin
1 3/4 c. ginger ale
6 oz. cream cheese
1/2 c. chopped walnuts
12 maraschino cherries
1 c. boiling water

Drain cans of fruit and reserve 1 cup syrup. In large bowl, dissolve gelatin in boiling water. Add syrup and ginger ale; chill until slightly thick. Form cream cheese into 24 balls. Roll in walnuts; chill. Drain cherries on paper towels.

Arrange cheese balls and cherries in bottom of 1 1/2 quart ring mold. Spoon over just enough thickened gelatin to hold in place; refrigerate. Fold well-drained fruit into remaining gelatin. Let stand at room temperature. When gelatin in the mold is almost set, fill with remaining gelatin-fruit mixture; chill until set. Serve with fruit salad dressing.

DRESSING FOR FRUIT SALAD:

2 tbsp. lemon or lime juice
2 tbsp. sugar or honey
1 c. (1/2 pt.) sour cream
Dash of salt

Blend juice, sugar or honey and salt. Gradually blend in sour cream. Refrigerate several hours to blend flavors. Only 28 calories per tablespoon.