1 (14 oz.) can fruit cocktail
1/4 c. reserved fruit cocktail syrup
6 c. (10 1/2 oz.) miniature marshmallows
2/3 c. chopped nuts
1/2 c. shredded coconut
1/3 c. mayonnaise-type salad dressing
1 c. ginger ale
2/3 c. undiluted evaporated milk
1 tbsp. lemon juice

Drain fruit cocktail, reserve 1/4 cup syrup. Combine reserved syrup and marshmallows in saucepan. Cook over low heat until marshmallows melt. Stir constantly, remove from heat. Cool 5-10 minutes, stirring occasionally.

Combine fruit cocktail, nuts, coconut and salad dressing. Add to marshmallow mixture. Mix well. Slowly stir in ginger ale. Chill until mixture begins to mound from spoon.

Chill evaporated milk in pan in freezer until soft crystals begin to form. Whip until stiff 1-2 minutes. Add lemon juice, continue to whip until very stiff 1-2 minutes longer. Fold into marshmallow and fruit mixture.

Spoon into 5 oz. paper cups. Insert wooden stick in each. Freeze until firm. 6 hours or overnight. Peel off paper and serve.