Salad Dessert Do Ahead
|Canned fruit cocktail||1 Pound (1 Can)|
|Liquid||1 Cup (16 tbs) (Fruit Cocktail Syrup And Water)|
|Strawberry gelatin||3 Ounce (1 Package)|
|Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Salad dressing||1⁄3 Cup (5.33 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Maraschino cherries||20 , quartered|
|Miniature marshmallows||2 Cup (32 tbs)|
|Whipping cream||1 Pint, whipped|
Line 1 large loaf pan (9 x 5 x 3) or 3 small pan (7 3/4 x 3 5/8 x 2 1/4) with quilted aluminum foil, leaving a 1 1/2 inch overhang on all sides.
Drain fruit cocktail.
Measure syrup and add water as needed to make 1 cup.
Bring liquids 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 whipping cream.
Spoon into large or small pans as desired, freeze.
Lift frozen salad out of pans by pulling up on foil extensions.