| 1 | Drain fruit cocktail, apricots, and pineapple. |
| 2 | Reserve juices. |
| 3 | Place fruit into large bowl. |
| 4 | Add marshmellows. |
| 5 | Set aside. |
| 6 | Place fruit juices into saucepan. |
| 7 | Stir in gelatin. |
| 8 | Place over medium heat. |
| 9 | Heat, stirring, until gelatin is dissolved. |
| 10 | Cool slightly. |
| 11 | Pour over fruit. |
| 12 | Stir in diced cherries and cherry juice. |
| 13 | In separate bowl, blend together cream cheese and salad dressing. |
| 14 | Add to fruit mixture, mixing well. |
| 15 | Cover and chill until partially set. |
| 16 | Fold in whipped cream. |
| 17 | Transfer to a 7 1.2-by-11-inch serving dish. |
| 18 | Cover and place in freezer 4 to 6 hours or overnight. |
| 19 | Cut into squares to serve. |
| 20 | Garnish with apricots and mint sprig. |
| 21 | Good served with baked ham, potatoes ana and glazed carrots |
