Frozen Fruit Salad
1 can (8-1/4 ounce) pineapple tidbits, drain, reserve liquid
3 tablespoons lemon juice
1 envelope unflavored gelatin
1 package (3-ounce) cream cheese, softened
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup banana, sliced
1 can (11-ounce) mandarin orange sections, drained
1/2 cup drained maraschino cherries, halved
1/2 cup walnuts, coarsely chopped
1 cup heavy cream, whipped
1 large bunch watercress
Pour the lemon juice into a measuring cup and add enough reserved pineapple liquid to make 1/2-cup.
Pour the liquid into a small saucepan. Sprinkle the gelatin over the liquid in the pan. Let stand for 5 minutes, to soften.
Stir constantly, over low heat until gelatin is dissolved. Remove from heat.
In large bowl, with wooden spoon, beat the cream cheese and mayonnaise until smooth.
Add the drained pineapple, marshmallows, banana, orange sections, cherries, walnuts, and gelatin mixture; mix well.
Refrigerate for approximately 20 minutes, or until mixture mounds slightly when dropped from spoon.
Gently fold in the whipped cream until well combined.
Turn into 9 x 5 x 3-inch loaf pan lined with waxed paper. Freeze for at least 4 hours, or until firm.
To serve: Turn out of pan. Cut into slices. Place on bed of watercress. Let stand 10 minutes before serving.