1 (8 oz.) pkg. cream cheese, softened
4 tbsp. sour cream
1 (30 oz.) can fruit cocktail, drained
1 (13 1/2 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1 (6 1/4 oz.) pkg. miniature marshmallows
1 c. coarsely chopped walnuts
1 pt. (2 c.) whipping cream
Salad greens

Oil a 12-cup bundt pan; set aside. In large bowl, mix cream cheese and sour cream until fluffy. Stir in fruit cocktail, pineapple, oranges, marshmallows and walnuts.

In medium bowl, whip cream until stiff. Fold whipped cream into fruit mixture. Pour into prepared mold. Cover with foil and freeze until solid.

At least 1 hour before serving, unmold by running tip of knife around edges and dipping bottom of mold in hot water; invert onto platter lined with lettuce leaves. Refrigerate 4-6 hours or let stand at room temperature about 1 hour before serving. Mold should be slightly frozen. Any leftover may be refrozen. 16-20 servings.