1 (16 oz.) can fruit cocktail
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. cream cheese (room temperature)
1/2 c. whipping cream

Place undrained fruit in saucepan. Bring to boil and add jello. Stir until jello is dissolved; let stand until slightly thickened. Break cheese in small pieces and add to the cream. Whip until fairly stiff; fold into gelatin mixture. Pour into a 1-quart mold and chill.