1 can (1 lb.) fruit cocktail
1 can (1 lb.) apricot halves
1 can (1 lb.) chunk pineapple
4 oz. miniature marshmallows
1 pkg. unflavored gelatin
1 jar (4 oz.) maraschino cherries
4 oz. soft cream cheese
1/2 c. salad dressing
3/4 c. whipping cream, whipped
Extra apricots & mint for garnish

1. Drain fruit cocktail, apricots and pineapple. Reserve juices. Place fruit into large bowl. Add marshmallows. Set aside.

2. Place fruit juices into saucepan. Stir in gelatin. Place over medium heat. Heat, stirring, until gelatin is dissolved.

3. Cool slightly. Pour over fruit. Stir in diced cherries and cherry juice.

4. In separate bowl, blend together cream cheese and salad dressing. Add to fruit mixture, mixing well.

5. Cover and chill until partially set. Fold in whipped cream. Transfer to 7 1/2 x 11 inch serving dish.

6. Cover and place in freezer 4-6 hours or overnight. Cut into squares to serve. Garnish with apricots and mint sprig.

Good served with baked ham, scalloped potatoes and glazed carrots or parsnips. Makes 6-8 servings.