4 oz. pkg. whipped cheese, at room temp.
4 1/2 oz. carton frozen whipped dessert topping, thawed
21 oz. can cherry pie filling
2 (11 oz.) cans mandarin orange segments with pineapple tidbits, drained
2 gumdrops

Stir together cream cheese and whipped dessert topping. Add pie filling and orange or orange and pineapple tidbits; stir well to distribute the fruit. Pour mixture into 2 1/2 cup or one 4 1/2 to 5 cup plastic bucket or mold. Cover; freeze overnight or until firm.

May be frozen for 1 month.

Remove from freezer and go around edge of mold with tip of a knife. Dip mold briefly into warm water and unmold onto platter. Turn right side up. Return to freezer if not to serve.

Insert a toothpick at an upward angle into each side where the handles will be attached. Place plastic handle from the bucket over the toothpicks and secure them in place with a gumdrop. Before serving bring to room temperature until soft enough to cut. A 4 1/2 to 5 cup bucket will take about 1 hour, smaller molds 30 to 45 minutes.

To serve, slice into wedges, or cut bucket in half crosswise and cut halves into wedges.

Makes 4 1/2 cups or 10 servings. Excellent for special luncheons.