Do-Ahead Salad Dessert
|Canned fruit cocktail||20 Ounce (1 Can)|
|Liquid||1 Cup (16 tbs) (From Fruit And Water)|
|Gelatin||3 Ounce (1 Package, Jello Brand Raspberry Flavored)|
|Cream cheese||8 Ounce (At Room Temperature)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Pecan halves/Chopped nuts||1 Cup (16 tbs)|
|Maraschino cherries||20 , quartered|
|Miniature marshmallows||2 Cup (32 tbs)|
|Whipping cream||1 Pint, whipped|
Line a large loaf pan (9x5x3) or 3 small pans (7 7/8 x3 5/8 x2 1/4) with quilted aluminum foil leaving a 3 1/2 overhang on all sides.
Drain fruit cocktail; measure syrup and add water as needed to make 1 cup.
Bring liquid to a boil; add to gelatin and stir until it melts.
Chill until mixture becomes thick and syrupy.
Beat cream cheese; add salad dressing and gelatin and beat until free of lumps.
Fold in nuts, fruits, marshmallows and whipped cream.
Spoon into large or small pans as desired.
Lift frozen salad out of pans by pulling upon foil extensions.
Serve or wrap securely in aluminum foil, label, date and store in freezer.