1 (4 oz.) container frozen whipped dessert topping
1 (16 oz.) can fruit cocktail
1/2 c. mini marshmallows
1/2 c. strawberry yogurt
2 tbsp. mayonnaise or salad dressing
lettuce leaves

Soften frozen topping by setting it out of the freezer while you're getting the other ingredients together.

Put a strainer on top of a small bowl. Empty the fruit cocktail into the strainer to drain. Save the juice for another time. Put the fruit cocktail into a large mixing bowl. Add mini marshmallows, yogurt, and mayonnaise to the bowl. Mix well. Stir the topping into the fruit mixture until mixed well.

Line muffin pans with 8 paper bake cups. Use an ice cream scoop or a large spoon to put the fruit mixture into the paper cups. Put the muffin pans into the freezer and freeze until salads are firm, about 2 hours.

Before serving the salads, rinse lettuce leaves and pat dry. Put a leaf onto each salad plate. Remove the paper bake cups from the salad and put one on each plate. Let stand 15 to 20 minutes so they will soften slightly.

Note: Extra clouds may be stored in a plastic bag and frozen.