1 (3 oz.) pkg. lemon Jello
Dash of salt
1 c. boiling water
1 (8 3/4 oz.) can pineapple tidbits
1/4 c. lemon juice
1/3 c. mayonnaise
1 c. whipping cream or 2 c. sour cream
1 med. banana, diced
1/2 c. halved, seedless green grapes
1/4 c. diced maraschino cherries
1/4 c. chopped nuts

Dissolve Jello and salt in boiling water; drain pineapple, measuring syrup; add water to make 1/2 cup, if necessary. Stir into Jello with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits, nuts and whipped cream into Jello. Pour into a 9 x 5 x 3 inch loaf pan. Freeze until firm, at least 3-4 hours. To serve, cut in slices.