1 lb. 14 oz. fruit cocktail (1 lg. can)
8 oz. cream cheese (room temperature)
3 oz. pkg. strawberry Jello
1 c. pecan halves (whole)
2 c. miniature marshmallows
1 pt. whipping cream (whipped)
1 c. liquid from fruit cocktail and water
1/3 c. mayonnaise
20 maraschino cherries (quartered)

Line a large loaf pan with aluminum foil leaving 1 1/2 inches overhang on all sides. Drain fruit cocktail, measure the syrup and water making 1 cup. Bring to a boil, add the gelatin and stir. Chill until thick. Beat cream cheese, add salad dressing and gelatin until free of lumps. Fold in nuts, fruit, marshmallows, and whipping cream. Freeze in pan 24 hours. Serves 16 to 20.