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Frozen Fruit Salad

(Served in Marquis Cafeteria — 1968 and earlier) 

Apricot halves, drained 1 pound can (about 2 cups)
Crushed pineapple, drained 1 pound can (about 2 cups)
Sliced peaches, drained 1 pound can (about 2 cups)
Plain gelatin 1 1/2 teaspoons
Cold reserved juice from above fruit 1/4 cup
Reserved juice from above fruit 1/2 cup
Sugar 1/2 cup
Softened cream cheese 3 ounces
Softened vanilla ice cream 1/2 cup
Mayonnaise 1/2 cup
Miniature marshmallows 1 1/2 cups
Maraschino cherries, quartered 1/4 cup

Drain all of the canned fruit; reserve the fruit juices. Dissolve the plain gelatin in the reserved cold juice until softened (about 5 minutes). Heat the remainder of the reserved fruit juice to boiling. Pour the hot juice over the softened gelatin; stir until gelatin is dissolved. Blend the sugar, softened cream cheese and softened ice cream together. Stir in the mayonnaise. Carefully stir in all the fruit and the miniature marshmallows into the sugar mixture. Stir in the dissolved gelatin. Pour into a two-quart mold (or individual molds) and freeze. 

To serve: Let set out of the freezer for a few minutes and remove from mold. Use a sharp knife and slice into servings (unless individual molds were used). Yields about eight servings. 

At Marquis Cafeteria, Frozen Fruit Salad was served on a lettuce leaf as a salad, but it also can be served as a dessert. This was one of the most popular salads ever served in the Crystal Room.