4 (1 lb. 4 oz.) cans crushed pineapple
2 (1 lb.) cans sliced peaches, drained
1 env. unflavored gelatin
1/4 c. cold water
1 c. orange juice
2 qt. heavy cream, whipped
2 tsp. finely chopped crystalized ginger
2 c. coarsely chopped pecans
1/4 c. lemon juice
2 1/2 c. sugar
1/2 tsp. salt
2 c. halved green seedless grapes
1 1/2 c. cut up maraschino cherries
30 quartered marshmallows
3 c. mayonnaise

Drain pineapple, reserving 1 1/2 cups juice. Cut peaches into 1/2 inch cubes; set aside. Soften gelatin in cold water 5 minutes. Heat the 1 1/2 cups juice in sauce pan. Bring to boiling. Remove from heat. Add gelatin; stir to dissolve. Stir in orange and lemon juice, sugar and salt. Chill until it thickens. Fold in all the fruits, marshmallows, ginger, pecans, cream and mayonnaise. Spoon into 1 quart cylinder containers. Cover and freeze. (Pringle potato chip cans are excellent containers.) Thaw slightly before serving. Remove from container and cut into 1 inch slices. Makes 9 quarts.