Creamy Frozen Fruit Salad
|Canned fruit cocktail||20 Ounce (2 No. 2 1/2 Cans)|
|Fruit juice||1⁄4 Cup (4 tbs)|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Heavy cream||2 Cup (32 tbs)|
Drain fruit cocktail.
Place juice and marshmallows in top part of double boiler.
Place over hot water and heat until marshmallows are melted.
Soften cream cheese in a large mixing bowl with a little of the heavy cream.
Beat remaining cream until thick and glossy.
Stir salt and melted marshmallows into softened cream cheese.
Fold in whipped cream and fruit cocktail.
Spoon into four No.
2 cans and cover tops with aluminum foil.
Place in freezing compartment of refrigerator and freeze at least 4 hours.
To serve, remove bottom of can with can opener, loosen salad around edges with a knife.
Push out from bottom.
Cut into slices.
Serve on crisp lettuce.