1 (8 oz.) pkg. cream cheese
1 c. sour cream
1/4 c. sugar
1/4 tsp. salt
1 (16 oz.) can dark sweet cherries, drained and pitted
1 (16 oz.) can apricots, drained and half sliced
1 (8 3/4 oz.) can crushed pineapple, drained
2 c. miniature marshmallows

Let cream cheese stand at room temperature to soften; beat until fluffy. Stir in sour cream, sugar, and salt; cut the cherries in half. Add fruit and marshmallows to cream mixture; pour into 9 x 5 x 3 inch loaf pan; freeze for 6 hours.