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.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (46%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 53.5mg||16 %|
|Sodium 310.6mg||11 %|
|Potassium 162.2mg||4 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 35.4g|
|Protein 4.3g||6 %|
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Calories per serving: 281
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