1 envelope Knox gelatin
1 medium can fruit cocktail
1 sm. can crushed pineapple
1 sm. bottle red maraschino cherries
1 c. whipping cream
1/2 c. mayonnaise

Dissolve gelatin in 1/4 cup cold water. Drain all juice from all fruit and place in boiler. Bring juice to boil and stir in gelatin mixture. Let cool. Whip cream; mix all fruit with whipped cream and mayonnaise; mix with cooled gelatin liquid. Chill in bowl until firm, enough to dip and then place in molds and freeze.