1 lb. 14 oz. can fruit cocktail
1 c. liquid (fruit cocktail syrup plus water)
3 oz. pkg. strawberry gelatin
8 oz. cream cheese, at room temperature
1/3 c. salad dressing
1 c. pecan halves
20 maraschino cherries, quartered
2 c. miniature marshmallows
1 pt. whipping cream, whipped

Line 1 large loaf pan with quilted aluminum foil. Drain cocktail; measure syrup and add water as needed to make 1 cup. Bring liquids to boil; add gelatin and stir until it melts. Chill until mixture becomes thick and syrupy. Beat cream cheese; add salad dressing and gelatin and heat until free of lumps. Fold in nuts, fruits, marshmallows and whipping cream. Spoon into pan. Freeze.