FROZEN FRUIT SALAD
- 1 (No. 2½) can fruit cocktail
- 2 (3 oz.) pkg. cream cheese
- 1 C. mayonnaise
- ½ C. red cherries
- 1 C. whipped cream
- 24 marshmallows
- 1 C. chopped Texas pecans
Mix fruit cocktail, cream cheese, and mayonnaise. Add red cherries, whipped cream, marshmallows, and pecans. Freeze in ice compartment.
MOLDED CREAM CHEESE—FRUIT SALAD
- ½ pkg. (1½ oz.) lime-flavored gelatin
- 1 C. boiling water
- 1 C. heavy cream, chilled
- 1 (3 oz.) pkg. cream cheese, softened
- 1 C. chopped Texas pecans
- 1 (1 lb., 4 oz.) can crushed pineapple, drained
- 1 (3 oz.) jar maraschino cherries, cut into eighths
Dissolve gelatin in boiling water. Chill mixture until slightly congealed. Whip cream and fold cream into gelatin mixture. Add cream cheese. Blend well. Add pineapple, maraschino cherries, and pecans. Mix well. Pour mixture into lightly-oiled individual molds and chill until set. Unmold. Yield: 8 servings.
PINK ARCTIC FREEZE
- 2 (3 oz.) pkg. cream cheese
- 2 T. mayonnaise
- 2 T. sugar
- 1 (1 lb.) can whole cranberry sauce (2 C.)
- 1 (8 oz.) can crushed pineapple, drained (1 C.)
- ½ C. chopped Texas pecans
- 1 C. whipping cream
Soften cream cheese. Blend in mayonnaise and sugar. Add cranberry sauce, pineapple, and pecans. Whip cream and fold into mixture. Pour into 8½ x 4 x 2½ inch pan and freeze until firm. Unmold and slice.