1 lg. box lemon Jello
1 lg. can fruit cocktail, drain and reserve liquid
1 lg. can crushed pineapple, drain and reserve liquid
1 1/2 c. boiling water
1 1/2 c. reserved liquid from fruit
1 lb. ricotta cheese
1 lg. pkg. cream cheese, softened
1 lg. carton Cool Whip

Dissolve Jello with boiling water. Add the fruit liquid. Refrigerate to thicken. Cream together the ricotta add cream cheeses. Mix well into the thickened Jello. Add fruit. Fold in Cool Whip. Garnish with chopped nuts and maraschino cherries. Refrigerate until firm.