1 package (3 ounces) cream cheese
1 tablespoon sirup from canned mandarin oranges
1 can (11 ounces) mandarin orange sections, drained
1 can (13½ ounces) pineapple tidbits, drained
1 cup miniature marshmallows
⅓ cup halved, drained maraschino cherries
Lettuce
Beat cream cheese with liquid from mandarin oranges until creamy. Add oranges, pineapple, and marshmallows; combine gently but thoroughly. Lightly fold in cherries. Chill. Serve in lettuce cups.
Variation
Frozen fruit salad.—Blend ¼ cup mayonnaise with cream cheese and liquid before adding the fruits. Whip 1 envelope of dessert topping mix as directed on package label. Fold whipped topping and cherries into the fruit mixture. Pour into a 1½-quart mold and freeze overnight. Dip in warm water to unmold.
Molded pineapple-carrot salad
6 servings
1 package (3 ounces) lemon-flavored gelatin
1 cup shredded raw carrots
1 can (10½ ounces) crushed pineapple, drained
¼ cup raisins
Lettuce
Mayonnaise
Prepare gelatin according to package directions, using pineapple sirup as part of the liquid. Chill until mixture is slightly thickened.
Fold in carrots, pineapple, and raisins; pour into a 1-quart mold. Chill until firm. Serve on lettuce; top with mayonnaise if desired.