1 lg. can crushed pineapple (20 oz. - 1 lb. 4 oz.)
1 lg. can fruit cocktail (30 oz. - 1 lb. 14 oz.)
1/2 pt. whipping cream
2 (3 oz.) pkg. cream cheese (room temperature)
1 c. mayonnaise
20 lg. marshmallows
1 c. chopped pecans (6 oz. pkg.)
2 pkg. lime Jello (3 oz. pkg.)
4 oz. bottle maraschino cherries (if desired for color)

Drain liquid from pineapple and fruit cocktail. Heat enough to dissolve gelatin and marshmallows. DO NOT ADD ANY WATER. Chill, but do not let set. Add other ingredients, adding whipping cream last. Add few drops green cake coloring for deeper green color.

Makes 2 quarts and 1 pint.

I am not sure of this amount, but it does make a lot. Use large bowls for mixing. Can freeze in several containers or large Pyrex dish or large tube cake pan.

I sometimes use 1 (8 ounce) package cream cheese and reduce mayonnaise to 3/4 cup. If you let Jello congeal too much before adding other ingredients, take egg beater and fluff it up.