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

Drain first 3 things, reserving juices. Place fruit into large bowl. Add marshmallows; set aside. Place juices in saucepan; stir in gelatin. Place on medium heat, stirring until gelatin dissolves. Cool slightly; pour on fruit. Stir in diced cherries and cherry juice.

In separate bowl blend together cream cheese and dressing. Add to fruit mixture, mixing well; cover. Chill until partially set. Fold in whipped cream. Transfer to 7 1/2 x 11 inch serving dish; cover. Place in freezer 4-6 hours or overnight. Cut into squares to serve. Garnish with apricots and mint sprigs.