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Recipe by: zora
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See below ingredients and instructions of the recipe
1 cn Fruit cocktail (1 lb) 4 oz Soft cream cheese
1 cn Apricot halves (1 lb) 1/2 c Salad dressing
1 cn Chunk pineapple (1 lb) 3/4 c Whipping cream, whipped
4 oz Miniature marshmellows Extra apricots and mint for
1 pk Unflavored gelatin Garnish
4 oz Marashino cherries
Drain fruit cocktail, apricots, and pineapple. Reserve juices. Place
fruit into large bowl. Add marshmellows. Set aside.
Place fruit juices into saucepan. Stir in gelatin. Place over medium
heat. Heat, stirring, until gelatin is dissolved.
Cool slightly. Pour over fruit. Stir in diced cherries and cherry
juice.
In separate bowl, blend together cream cheese and salad dressing.
Add to fruit mixture, mixing well.
Cover and chill until partially set. Fold in whipped cream.
transfer to a 7 1.2-by-11-inch serving dish.
Cover and place in freezer 4 to 6 hours or overnight. Cut into
squares to serve. garnish with apricots and mint sprig.
Good served with Baked ham, Potatoes Ana and glazed carrots.
Submitted By LORRIE SMITH On 12-11-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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