8 oz. cream cheese
6 tbsp. dairy sour cream
13 1/2 oz. can crushed pineapple, drained
11 oz. can mandarin orange sections, drained
8 oz. jar maraschino cherries, drained
6 1/2 oz. pkg. miniature marshmallows
1 pt. whipping cream

Mix cream cheese and sour cream. Add fruits and marshmallows. In separate bowl beat whipping cream until soft peaks form and fold into fruit mixture. Pour into a 12-cup mold or Bundt pan; cover with foil and freeze.

Before serving, refrigerate on a platter 4-6 hours or allow to stand at room temperature about 2 hours. The mold should still be slightly frozen. Serve on lettuce leaves as a salad or use as a dessert. Delicious!