1 (8 oz.) pkg. cream cheese, room temperature
1 c. sour cream
1/4 c. sugar
1/4 tsp. salt
1 1/2 c. fresh or canned Bing cherries, halved
1 (1 lb.) can apricot halves, drained and sliced
1 sm. (9 oz.) can crushed pineapple, drained
2 c. miniature marshmallows
Few drops red food coloring (optional)

Beat cream cheese until fluffy. Add sour cream, sugar, and salt. Blend. Add fruits and marshmallows. Add food coloring if desired to make mixture pale pink. Pour into bread loaf pan. Freeze at least 6 hours or overnight.

To serve - let stand at room temperature for a few minutes. Remove from pan and slice. Garnish with fruit slices.