4 (1 lb. 4 oz.) cans crushed pineapple
2 (1 lb.) cans sliced peaches
2 (1 lb. 4 oz.) cans fruit cocktail
1 1/2 c. maraschino cherries, quartered
1/2 lb. marshmallows, quartered
1 env. unflavored gelatin
1/4 c. cold water
1 c. orange juice
1 1/2 c. pineapple juice
1/4 c. lemon juice
2 1/2 c. sugar
1/2 tsp. salt
2 c. coarsely chopped pecans
2 qt. whipping cream
2 c. mayonnaise

Drain fruit. Save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruit and marshmallows. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir to dissolve. Chill. When mixture starts to thicken and fruit mixture and nuts. Fold in whipped cream and mayonnaise. Spoon into 2 quart cylinder cartons (paper or plastic). Cover and freeze. Makes from 9- 12 quarts, depending on size of container used to freeze. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on lettuce and garnish with cherries or whipped cream.